1 lb. hamburger or 1/2 hamburger and 1/2 venison
1 egg
1/2 c. cracker crumbs, fine
1 tbsp. Worcestershire sauce
1 tsp. instant minced onion
1/2 tsp. salt
Pepper to taste

Mix ingredients together. Shape into meatballs 1 to 1 1/4 inches thick. Place in glass baking dish. Cover with waxed paper. Microwave on high approximately 7 minutes - until no longer pink. Rearrange/turn dish halfway through cooking time.

Serve with 1) barbecue sauce, 2) brown gravy (use pan drippings), 3) Swedish meatballs, 4) sweet and sour meatballs.

SWEDISH MEATBALLS:

Reserve 2 tablespoons of drippings. Stir 2 tablespoons flour, 1/4 teaspoon salt, dash of pepper into drippings until smooth. Gradually stir in 1/2 cup milk and 1/2 cup beef broth. Microwave on high for 4-6 minutes until thickened. Stir in 1 cup sour cream. Add meatballs and 1 (2 1/2 ounce) can mushrooms. Microwave on high 1-2 minutes.

SWEET AND SOUR MEATBALLS:

Reserve 2 tablespoons of drippings. Stir in 2 tablespoons cornstarch, 1/4 teaspoon ginger into drippings until smooth. Gradually stir in 1 cup beef broth, 2 tablespoons soy sauce, 1 thinly sliced green pepper, 1 (8 ounce) can pineapple chunks, undrained. Microwave on high 6-8 minutes until thickened. Add meatballs. Microwave on high 1-2 minutes.