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
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