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Spicy Tomato Meatballs

1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup water
1/4 cup shredded Cheddar cheese
1/4 cup chopped onion (about 1 small)
1 tablespoon finely chopped green chilies
1 egg
1 teaspoon salt
1/4 teaspoon pepper

8 ounces can tomato sauce
3/4 cup finely chopped tomato (about 1 medium)
2 cloves garlic, finely chopped
1 tablespoon lemon juice
1/8 teaspoon ground cumin
1/8 teaspoon salt

In 1 1/2-quart casserole, mix all ingredients except Tomato Sauce.
Shape mixture by teaspoonfuls into 1-inch balls. Arrange in baking
dish, 12-by-7 1/2-by-2 inches, or on 12-inch plate. Cover loosely
and microwave on high (100 percent) 3 minutes; rearrange meatballs.
Cover and zap until no longer pink inside, 3 to 5 minutes longer;
drain.

Freeze meatballs uncovered 15 minutes so they will separate easily.
Place partially frozen meatballs in 1-quart freezer container.
Cover, label and return to freezer for no longer than 2 months.

About 20 minutes before serving, remove meatballs from freezer.
Prepare Tomato Sauce. Gently stir meatballs into sauce until coated.
Cover tightly and microwave on high (100 percent), stirring every
5 minutes, until hot and bubbly, 12 to 15 minutes. Makes 4 servings.

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