| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Dairy |
Chinese |
Chinese, Meats |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Waterchestnuts, canned |
| 2 |
|
Eggs |
| 1/4 |
c |
Milk |
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onions |
| 2 |
tb |
Chili sauce |
| 2 |
tb |
Soy sauce, low sodium — to |
|
|
Taste |
| 1/4 |
ts |
Pepper |
| 3 |
oz |
Chow mein noodles — |
|
|
Crushed |
INSTRUCTIONS
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.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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