1 can water chestnuts, chopped fine
1 egg
3/4 c. bread crumbs (fine)
1 1/2 c. skim milk
6 tbsp. (small jar) horseradish, cream style
2 1/2 lbs. ground beef or chuck
1/2 tsp. salt

Mix this all together and form small balls and bake in 11 x 13 inch pan (2) about 3 inches deep. Bake 30 minutes at 350 degrees.

SAUCE:

1 (18 oz.) jar orange marmalade
14 tsp. powdered garlic
1 (5 oz.) jar soy sauce
8 tbsp. lemon juice
1 c. water

In a saucepan, combine ingredients. Bring to a boil, then simmer. When meatballs come out of oven, take off as much grease as possible and then pour sauce over meatballs. If made ahead of time, refrigerate then take off hardened grease. Rewarm and pour in chafing dish. Serve hot with toothpicks. This amount should fill a large chafing dish and serve 20 to 30.