Oriental Meatballs Crunch
Saved in 2 recipe boxes and 1 cookbook
|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: 2015-02-09