2 c. soft bread crumbs
2/3 c. minced onions
2 tsp. salt
1/8 tsp. fresh ground pepper
1 tsp. dried summer savory, crushed
2 lbs. lean ground beef

SAUCE:

1/3 c. minced onions
2/3 c. water
1/2 c. chili sauce
1/4 c. firmly packed brown sugar
1 tbsp. prepared mustard
2 tsp. cornstarch

Moisten bread crumbs with water and let stand a few minutes. Pour off excess water; do not squeeze. Add minced onions, salt, pepper and savory to meat; add bread crumbs and mix well. Shape into approximately 48 meatballs, using about 1 tablespoon mixture for each. Place in a greased roasting pan; bake in preheated 350 degree oven for 20 minutes or until done. Turn after 10 minutes with a spatula to brown evenly. Drain meatballs on paper towels. Prepare the following sauce.

SAUCE: Add onion to 1/3 cup of water in a saucepan; simmer, covered, for 5 minutes. Blend remaining 1/3 cup water into chili sauce, brown sugar, mustard and cornstarch; stir into onion mixture in pan and simmer 5 minutes, stirring. Add meatballs to sauce. Serve hot over rice or noodles. Serves 8 to 10. Serve as appetizers as well as a main dish.