1 lg. egg
1 lb. lean ground beef
1 sm. onion, chopped (1/4 c.)
1 tsp. salt
1/4 tsp. pepper

Beat egg in medium size bowl. Add remaining meatball ingredients and mix until well blended. Form rounded tablespoonfuls into balls, you should have 20. Arrange in a single layer in an 11x7 inch microwave safe baking dish. Cover with waxed paper and microwave on medium high 3 to 5 minutes until centers of meatballs are very pale pink. Drain off drippings. Rearrange meatballs, bringing ones in center to outside edges of dish. Cover and let stand.

SAUCE:

1 tbsp. butter
1 sm. onion, chopped (1/4 c.)
1 c. tomato ketchup
1 1/2 tbsp. each packed light brown sugar and lemon juice
2 tsp. soy sauce

Put butter and onion in a 2 cup microwave safe measure. Microwave on high 1 to 2 minutes until butter is melted and onion is crisp tender. Stir in remaining ingredients pour over meatballs. Cover dish loosely with waxed paper microwave on high 2 to 3 minutes until sauce is very hot. Let stand covered 2 to 3 minutes until meatballs are no longer pink in centers. To serve as a main dish, pour sauce over meatballs. For appetizers, pour sauce into a bowl and serve meatballs with cocktail picks. Makes 20 meatballs and 1 1/2 cups sauce, 4 main dish servings.