Oriental Meatballs Crunch
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
water chestnuts
canned |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
chili sauce
|
|
| 2 | tablespoons |
soy sauce, tamari
low sodium, to taste |
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | ounces |
chow mein noodles
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
water chestnuts
canned |
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
chili sauce
|
|
| 3E+1 | ml |
soy sauce, tamari
low sodium, to taste |
|
| 1.3 | ml |
black pepper
|
|
| 86.7 | ml/g |
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.
