Recipe: Southwest Meatball Supper

Title: Southwest Meatball Supper
Categories: Ground beef, Misc.
Yield: 4 servings

3 tb Vegetable oil -About 1 cup
1 md Onion, diced, about 3/4 cup 1 sm Head iceberg lettuce,
1 tb Chili powder -Cored and shredded, about
1 lb Lean ground beef -4 cups
1/2 c Fine dry bread crumbs 1/4 c Coarsely grated Monterey
1 lg Egg -Jack cheese, optional
1/2 ts Salt 1 sm Ripe avocado, peeled,
1 16 oz. jar mild taco sauce -Pitted and sliced, opt.
1 lg Fresh, ripe tomato, cut Fresh basil or cilantro
-Into bite-size chunks, -Sprigs, optional

In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion and chili
powder;cook about 5 minutes,stirring frequently until onion is tender and
well coated with chili powder.Remove from heat; let cool slightly.Spoon
onion into large bowl;wipe out skillet.Add ground beef,bread crumbs,egg and
salt to onion in bowl;using hands or wooden spoon,blend well.Shape mixture
into 1" balls. To skillet,add remaining 2 tbsp. oil;heat over medium high
heat.Add meatballs;cook about 12 minutes until well browned on all sides
and cooked through.Stir in taco sauce and tomato;bring to boil.Reduce heat
to low;simmer 5 minutes to blend flavors.To serve: Arrange bed of shredded
lettuce over platter.Spoon meatball mixture over lettuce; sprinkle with
cheese,if desired.Garnish with avocado slices and basil spring,if
desired;serve with taco chips.Makes 4 servings.