Oriental meatballs crunch
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Waterchestnuts, canned |
| 2 | Eggs | |
| ¼ | cup | Milk |
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Chili sauce |
| 2 | tablespoons | Soy sauce, low sodium -- to |
| Taste | ||
| ¼ | teaspoon | Pepper |
| 3 | ounces | Chow mein noodles -- |
| Crushed | ||
Directions
Drain waterchestnuts; chop.
Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2 tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. Fry in deep, hot fat until golden brown.
Recipe can be doubled.
Recipe By : Jo Anne Merrill