1 lb. lean ground beef
1 c. soft bread crumbs
1 egg, slightly beaten
2 tbsp. minced onion
2 tbsp. milk
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. vegetable oil
2/3 c. chili sauce
2/3 c. red currant grape jelly

Combine first 8 ingredients; form into bite size meatballs. Brown meatballs lightly in oil. Cover and simmer 5 minutes. Drain excess fat. Combine chili sauce and jelly. Pour over meatballs. Heat, stirring occasionally until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened. Baste occasionally.

Makes 40 appetizers.