1 lb. ground beef
1 small onion, diced
1/4 c. dry bread crumbs
1 tsp. salt
1 egg, slightly beaten
1 c. chili sauce
3/4 c. (10 oz. jar) grape jelly

In medium bowl, combine first 5 ingredients. Mix well. Shape into 1-inch balls. In skillet, brown meat balls, turning occasionally, and then drain. In small bowl, combine chili sauce and grape jelly. Pour sauce over meat balls. Simmer 20 to 25 minutes. Serve warm in chafing dish or electric frypan.

Yield: approximately 4 dozen meat balls.