2 lb. ground chuck
1 roll Hi-Ho crackers
2 eggs
1 c. milk
1/4 c. finely chopped onions, very fine
32 oz. grape jelly
16 oz. yellow mustard
1 c. ketchup

Roll Hi-Ho crackers until made into fine crumbs. In large bowl, combine hamburger, crackers, eggs, onions and milk. Mash together and roll into small balls, about 1-inch diameter. Fry in skillet until done, must turn constantly. When done, set meatballs aside.

In medium pan, add grape jelly, yellow mustard and ketchup. Heat on low burner until all is blended and there are no lumps. Add meatballs and simmer for 2 or 3 hours. Serve immediately or refrigerate until later use.