2 lbs. ground meat
1 slightly beaten egg
1 lg. grated onion
Salt to taste

Mix and shape into small balls. Drop into sauce.

SAUCE:

1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly
Juice of lemon

Simmer meatballs until brown. Refrigerate or freeze. To serve, bring to room temperature. Reheat in chafing dish and serve with cocktail picks.