2 lbs. ground beef (use very lean)
1 egg, slightly beaten
1 lg. grated onion
Salt to taste
1 (12 oz.) bottle chili sauce
1 (12 oz.) jar grape jelly
Juice of 1 lemon
Blend together meat, egg, onion, and salt. Form into 100 small meatballs. Cook until well browned; drain off any extra fat.
Combine chili sauce, jelly, and lemon juice. Pour over meatballs and simmer in skillet until heated through. Serve in heated chafing dish. Great appetizers!
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