1 lb. lean ground beef
2 tbsp. finely minced onion
1 egg, beaten
1/2 c. bread crumbs
Dash of garlic salt
1 sm. can water chestnuts, finely minced
1 env. sweet & sour sauce mix
1 (12 oz.) grape jelly
1 (12 oz.) bottle chili sauce

Thoroughly combine the first seven ingredients and shape into small meatballs, 60 to 70.

Heat grape jelly and chili sauce in a large skillet. Simmer the meatballs in the sauce for 15 minutes. Transfer the meat and sauce to an oven and freeze proof baking dish. Cover with foil and freeze.

When needed thaw to room temperature and bake one hour at 300 degrees. Serve in chafing dish with picks.