1 lb. ground beef
1/4 c. dry bread crumbs
1 tsp. salt
1 sm. onion, chopped
1 egg, slightly beaten
1 c. chili sauce
10 oz. jar (1 c.) grape jelly

In medium bowl, combine first 5 ingredients; mix well. Shape into 1" balls. In medium skillet brown meatballs, turning occasionally; drain excess fat. Add remaining ingredients; simmer 15 minutes, stirring occasionally to coat meatballs with glaze. Serve warm in chafing dish or electric fry pan. 24 to 30 appetizers.