Oriental Meatballs Crunch

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

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.

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