Southwest meatball supper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | medium | Onion, diced, about 3/4 cup |
| 1 | tablespoon | Chili powder |
| 1 | pounds | Lean ground beef |
| ½ | cup | Fine dry bread crumbs |
| 1 | large | Egg |
| ½ | teaspoon | Salt |
| 1 | 16 oz. jar mild taco sauce | |
| 1 | large | Fresh, ripe tomato, cut |
| Into bite-size chunks, | ||
| About 1 cup | ||
| 1 | small | Head iceberg lettuce, |
| Cored and shredded, about | ||
| 4 cups | ||
| ¼ | cup | Coarsely grated Monterey |
| Jack cheese, optional | ||
| 1 | small | Ripe avocado, peeled, |
| Pitted and sliced, opt. | ||
| Fresh basil or cilantro | ||
| Sprigs, optional | ||
Directions
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.