2 lbs. ground chuck
1 bottle chili sauce, U.S. style
1 (8 oz.) jar grape jelly
Juice of 1 lemon

Make small meatballs, add no seasoning. In large skillet, combine chili sauce, jelly and lemon juice. Bring to a boil and add meatballs, cover and simmer for 1 hour.

Make at least one day ahead. Reheat, serve with cocktail picks. Freezes well. Makes 50 to 60.