SOUTHWEST MEATBALL SUPPER by www.country-cooking.com
3 tbsp Vegetable oil
1 md Onion, diced, about 3/4 cup
1 sm Head iceberg lettuce, cored and shredded (about 1 cup)
1 tbsp Chili powder
1 lb Lean ground Beef
1/2 c Fine dry Bread crumbs
1/4 c Coarsely grated Monterey Jack Cheese, (optional)
1 lg Egg
1/2 tsp Salt
1 sm Ripe avocado, peeled,pitted and sliced, (optional)
1 16 oz. jar mild taco Sauce
1 lg Fresh, ripe tomato, cut into bite-size pieces
Fresh basil or cilantro sprigs, (optional)
In 10" skillet,over medium 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 or until
well browned on all sides and cooked throughly. 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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