1 lb. lean ground beef or venison
1 c. soft bread crumbs
1 egg, lightly beaten
2 tbsp. minced onion
2 tbsp. milk
1 clove minced garlic
1 tsp. salt
Dash of pepper
1 tbsp. vegetable oil
2/3 c. Heinz chili sauce
2/3 c. red currant jelly

Combine first 8 ingredients and form into bite-size meatballs, using a full teaspoon for each (approximately 40). Brown lightly in oil. Cover and simmer 10 minutes. Drain well.

Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally until jelly melts. Simmer 10 to 12 minutes, until sauce has thickened. Baste occasionally.