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