Oriental Meatballs Crunch

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.