1 lb. lean hamburger
1 sm. onion, diced
Juice of 1 lemon (approx. 1 tbsp.)
1 (10 oz.) jar Welch's grape jelly
1 (12 oz.) jar chili sauce

Mix hamburger, onion (salt and pepper, if desired) and roll into 3/4" to 1" balls.

Combine in saucepan the jelly, chili and lemon juice. Bring to boil, stirring occasionally. Place uncooked meatballs into sauce and lower heat to simmer for approximately 20 to 30 minutes. Cool, then freeze or place in refrigerator at least overnight or until needed. Frozen meatballs may be kept for weeks. The longer the better.

For serving, remove from refrigerator or freezer, heat and serve. Yield depends on size of meatballs usually about 60 to 70. For larger quantities just double the recipe.