2 lbs. ground round
1 grated onion
1 lg. raw potato, grated
1 egg
1 tsp. salt
1 clove garlic, minced
1/4 tsp. pepper
1 bottle chili sauce
1 bottle water
1 sm. jar grape jelly

Mix meat, onion, potato, egg, salt, pepper and garlic together lightly. Shape into approximately 60 bite-sized balls. Bring chili sauce, water and jelly to a boil, reduce heat to a simmer and place the meatballs in the simmering sauce. Cover and cook 1 hour. Chill and remove layer of fat from top. Reheat and serve hot, in the sauce, in a chafing dish or freeze for future use.