Recipe - Southwest Meatball Supper

3 tablespoon Vegetable oil
1 md Onion, minced , about Three fourths cup
1 tablespoon Chili powder
1 pound Lean ground beef
One half cup Fine dry bread crumbs
1 lg Egg
One half teaspoon Salt
1 16 oz. jar mild taco sauce
1 lg Fresh, ripe tomato, cut
Into bitesize chunks,
About 1 cup
1 small Head iceberg lettuce,
Cored and shredded, about
4 cups
One fourth cup Coarsely grated Monterey
Jack cheese, optional
1 small Ripe avocado, peeled,
Pitted and cut or sliced up , 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini