2 lbs. lean ground beef
1 egg, slightly beaten
1 c. onion, chopped
1/8 tsp. salt
1 (18 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce
2 to 3 tbsp. lemon juice

Combine ground beef, egg, onion and salt. Shape into 50 to 60 tiny meatballs. Combine jelly, chili sauce and lemon juice in a large skillet. Heat, stirring constantly, until sauce is smooth. Add meatballs, simmer 1 hour. Serve warm.