2 lbs. ground beef
1 envelope onion soup
1 egg
1/4 c. dried bread crumbs
Salt & pepper
2 tbsp. butter
2 (14 oz.) bottles ketchup
1 (10 oz.) jar currant jelly

Mix beef, soup mix, egg, salt, pepper and bread crumbs. Shape into tiny balls, brown in butter. Blend ketchup and jelly in another pan. Add meatballs and simmer 25 minutes or longer. Serve hot with cocktail picks. Makes 48 meatballs.