1 lb. lean ground beef
1/3 c. chopped onion
1 egg, beaten
1 tbsp. mustard
1 tsp. salt
1/4 tsp. pepper
1 can Eagle Brand milk
2 c. bread crumbs
3 tbsp. vegetable oil
1 (12 oz.) bottle chili sauce
3 tbsp. Worcestershire sauce
1/2 c. water

In a medium bowl, combine ground beef, onion, egg, salt, pepper and 2/3 cup of the milk. Stir in bread crumbs. Roll into 1 inch balls. Brown meatballs in vegetable oil over medium heat. Remove from skillet and set aside.

Heat chili sauce, Worcestershire sauce and water. Slowly stir in remaining milk. Add meatballs and heat. But careful not to boil.