Tangy Meatballs Over Noodles

• 1 egg, lightly beaten
• 1/3 cup milk
• 1/4 cup seasoned bread crumbs
• 1 tablespoon dried minced onion
• 1 teaspoon salt
• 1-1/2 pounds ground beef
• 2 cans (14-3/4 ounces each) beef gravy
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 package (12 ounces) egg noodles

1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350u0b0 for 20 minutes; drain.
2. With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.

egg, milk, bread crumbs, onion, salt, ground beef, beef gravy, brown sugar, cider vinegar, ground ginger, ground cloves, egg noodles

Taken from www.tasteofhome.com/recipes/tangy-meatballs-over-noodles/ (may not work)