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Oriental meatballs crunch
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Meats, Oriental |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 6
| oz | Waterchestnuts, canned | | 2
| | Eggs | | 1/4
| cup | Milk | | 1
| lbs | Ground beef | | 1/2
| cup | Chopped onions | | 2
| tbsp | Chili sauce | | 2
| tbsp | Soy sauce, low sodium, to | | | -taste | | 1/4
| tsp | Pepper | | 3
| oz | Chow mein noodles, crushed |
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Procedures:
| 1 | Recipe by: jo anne merrill preparation time: 0:35 drain waterchestnuts; chop. | | 2 | Beat 1 egg and milk in bowl. | | 3 | Add ground beef, onion, sauces, pepper and waterchestnuts; mix well. | | 4 | Form into balls. | | 5 | Beat remaining egg with 2 tablespoons water. | | 6 | Dip meatballs in egg mixture; roll in crushed noodles. | | 7 | Fry in deep, hot fat until golden brown. | | 8 | Recipe can be doubled |
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