6 Ounces waterchestnuts, canned
2 eggs
1/4 Cup milk
1 Pound ground beef
1/2 Cup chopped onions
2 Tablespoons chili sauce
2 Tablespoons soy sauce, low sodium — to taste
1/4 Teaspoon pepper
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.