Oriental Meatballs Crunchappetizers, chinese, meats 6 ounces waterchestnuts, canned 2 eggs 1/4 cup milk 1 pound ground beef 1/2 cup chopped onions 2 tablespoons chili sauce 2 tablespoons soy sauce, low sodium; to taste 1/4 teaspoon pepper 3 ounces Chow mein noodles; 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. |
