2 lb. ground chuck
1 pkg. onion soup mix
1 egg
1/4 c. bread crumbs

Mix together and form into small balls and brown. Heat and simmer:

2 lg. bottles catsup (12-14 oz.)
1 jar apple grape jelly (10-12 oz.)

Add meatballs in this until heated through. Can be made several days ahead and kept refrigerated.