1 egg
1/2 c. water
1 lb. ground beef
1 c. Cheddar cheese, shredded
1/2 c. bread crumbs
2 tsp. salt
1 1/2 tsp. chili powder (optional)
1 tsp. barbecue sauce
1 tbsp. Worcestershire sauce

Beat egg and water; combine with remaining ingredients. Shape into 1-inch balls. Bake in shallow pan at 350 degrees for 10 to 12 minutes. (Do not oil baking pan; if you feel meatballs will stick, spray pan with Pam.)

Serve on cocktail picks. Refrigerate until ready to serve; then heat in oven or fondue pot.

Yield: 60 to 70 meatballs.