These can either be prepared two days in advance and refrigerated, or considerably in advance and frozen - (or last minute!).

Combine:

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

Mix and shape into small balls. Bake. Drop into sauce of:

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

Simmer for about 15 minutes. Refrigerate or freeze. To serve, bring to room temperature. Reheat in chafing dish and serve with cocktail picks. Makes 50-60 meatballs.