1 lb. ground chuck or round steak
1 egg, slightly beaten
1 tbsp. cornstarch
1 tsp. salt
1 tbsp. grated onion
1/4 tsp. pepper
1 (12 oz.) bottle chili sauce
8 oz. grape jam

Combine egg, cornstarch, onion, salt and pepper. Add the ground meat and blend lightly, but thoroughly. Form the meat mixture into balls, under 1 inch in diameter. If you wish to cook the meat balls later, cover and refrigerate.

Mix the bottle of chili sauce and the grape jam; bring to a boil, stirring constantly. Drop in the meat balls, about 10 at a time, and cook for about seven minutes, until cooked through. Put meat into a chafing dish and pour remaining sauce over. Reheat at serving time. Serve on picks. Yields: about 50.