Recipe: Southwest Meatball Supper (using taco sauce, served over shredded lettuce)

SOUTHWEST MEATBALL SUPPER

3 tbsp vegetable oil, divided use
1 medium onion, diced (about 3/4 cup)
1 tbsp chili powder
1 lb lean ground beef
1/2 cup fine dry bread crumbs
1 large egg
1/2 tsp salt
1 (16 oz.) jar mild taco sauce
1 large fresh, ripe tomato, cut into bite-size chunks (about 1 cup)
FOR SERVING:
1 small head iceberg lettuce, cored and shredded (about 4 cups)
1/4 cup coarsely grated Monterey jack cheese (optional)
1 small ripe avocado, peeled, pitted and sliced (optional)
Fresh basil or cilantro sprigs (optional)

In 10-inch skillet, over medium high heat, heat 1 tablespoon 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-inch balls.

To skillet, add remaining 2 tablespoons 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