Categories: Ground beef, Misc. 
      Yield: 4 servings 
  
      3 tb Vegetable oil                            -About 1 cup 
      1 md Onion, diced, about 3/4 cup         1 sm Head iceberg lettuce, 
      1 tb Chili powder                             -Cored and shredded, about 
      1 lb Lean ground beef                         -4 cups 
    1/2 c  Fine dry bread crumbs             1/4 c  Coarsely grated Monterey 
      1 lg Egg                                      -Jack cheese, optional 
    1/2 ts Salt                                1 sm Ripe avocado, peeled, 
      1    16 oz. jar mild taco sauce               -Pitted and sliced, opt. 
      1 lg Fresh, ripe tomato, cut                  Fresh basil or cilantro 
           -Into bite-size chunks,                  -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.