1 lb. ground beef
1 c. bread crumbs
1 egg, slightly beaten
2 tbsp. minced fresh onion
2 tbsp. milk
1 clove garlic, minced
1 tsp. salt
Dash pepper
1 tbsp. vegetable oil
2/3 c. chili sauce
2/3 c. red currant jelly

Combine first 8 ingredients; form into 40 bite-size meatballs. Brown lightly in oil. Cover; simmer 10 minutes. Drain fat. Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer about 15 minutes until sauce has thickened. Baste occasionally.