Recipe: Oriental Meatballs (using stuffing croutons, Kellogg's, 1970's)

ORIENTAL MEATBALLS

2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
2 cans (8 oz. each) (2 cups) tomato sauce with mushrooms, divided use
1 pound ground beef
1 egg
1 tablespoon soy sauce
1 (5 oz.) can (2/3 cup) water chestnuts, drained and chopped
1/2 cup water
Hot cooked rice or noodles (for serving)

Combine croutons and 1 cup of tomato sauce in medium-size bowl. Let stand until soft; beat well. Add beef, egg, soy sauce and water chestnuts; mix thoroughly. Shape level measuring-tablespoons of meat mixture into small balls; place in shallow baking pan.

Combine remaining tomato sauce with water; pour over meatballs.

Bake in moderate oven (350 degrees F) about 40 minutes. Serve with rice or noodles.

Makes about 6 servings
Source: Recipe booklet: Kay Kellogg's Creative Cookery, Kellogg Company, 1971