|2||tablespoons||soy sauce||low sodium, to taste|
|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.
First published: 1996-01-27 last updated: 2012-10-01
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles