1 med. potato, peeled (cook in microwave like a baked potato)
2 tbsp. dried onion soup mix
1 tbsp. dried parsley flakes
1 egg, beaten
2 c. beef broth (make with bouillon)
1 tbsp. Worcestershire sauce or teriyaki sauce
2 tbsp. cornstarch
2 tbsp. water

Combine ground beef, potato, onion, soup mix, parsley flakes and egg in large mixing bowl. Shape into 12 (1 1/2") meatballs; set aside.

In a 2 quart micro proof casserole, mix beef broth and Worcestershire sauce. Add meatballs. Cook, covered on 70 (roast) 10 minutes. Combine cornstarch and water in small bowl until smooth; stir into meatballs and cover. Cook on 70 (roast) 3 to 4 minutes or until sauce is thickened (200 degrees if using thermometer).

Let stand, covered 5 minutes before serving.