SOUTHWEST MEATBALL SUPPER

      Title: SOUTHWEST MEATBALL SUPPER
  Categories: Hamburger, Misc
       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.
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