1 (12 oz.) bottle chili sauce
1/2 c. grape jelly
1 lb. ground beef
1/4 tsp. salt
1/2 c. minced onion
1/4 tsp. black pepper
1/2 tsp. Accent
1 egg
1 tbsp. lemon juice

Cook chili sauce and jelly together until blended. Mix all other ingredients (except lemon juice). Shape into nickel sized balls and add to sauce. Cook over low heat 1 1/2 or 2 hours, stirring once in a while. Remove from heat and skim off excess fat. Add lemon juice.