Oriental meatballs crunch

Yield: 8 servings

Measure Ingredient
6 ounces Waterchestnuts, canned
2 \N Eggs
¼ cup Milk
1 pounds Ground beef
½ cup Chopped onions
2 tablespoons Chili sauce
2 tablespoons Soy sauce, low sodium -- to
\N \N Taste
¼ teaspoon Pepper
3 ounces Chow mein noodles --
\N \N Crushed

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

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