2 lbs. lean ground beef
2 c. Italian bread crumbs
2 eggs, slightly beaten
4 tbsp. minced fresh onions
4 tbsp. of milk
1 clove garlic, minced
2 tsp. of salt
2 tsp. of pepper
1 tbsp. of vegetable oil
1 c. of chili sauce
1 c. of grape jelly

Mix first 8 ingredients; form into 40 medium size meatballs, using a full heaping tablespoon for each. Brown meatballs lightly in oil. Cover; simmer until done. Drain excess fat. Mix chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 15 minutes until sauce has thickened; baste occasionally. Makes 40 meatballs.