Ingredients
- 2 eggs
- 1 pound beef (ground)
- 6 ounces waterchestnuts
- 1/4 cup milk
- 1/2 cup onions (chopped)
- 2 tablespoons chili sauce
- 3 ounces chow mein noodles (crushed)
- 1/4 teaspoon pepper
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.
