Water Chestnut Meatballs

This recipe came from another Ballet function but this one was an after-performance Buffet for Natalia Makarova the first time she danced in Dallas. I remember thinking she was incredibly tiny and oh, so shy.

2 cups soft bread crumbs

1/2 cup milk

1 Tbsp. soy sauce

1/2 tsp. garlic salt

1/4 tsp. onion powder

1/2 lb. ground beef

1/2 lb. ground pork

1 - 5 or 6 oz. can water chestnuts, drained and finely chopped.

Combine bread crumbs, milk, soy sauce, garlic salt and onion powder. Add ground beef and pork and water chestnuts. Mix well. Form meat mixture into 1" balls; place on 15 1/2 x 10 1/2 baking pan. Bake at 350 gor 18 - 20 min. Makes 5 doz. Serve hot from chafing dish with toothpicks. Personally, I like them plain but you might want to serve them with a teriyaki or sweet/sour sauce.