2 lbs. ground beef
3 eggs
1 c. pkg. herb seasoned stuffing crumbs
Seasoning to taste

Mix above ingredients well. Form into small, cocktail size meatballs. Prepare a sauce of the following:

1 bottle chili sauce (regular household size)
1 (6 oz.) jar grape jelly
A squeeze or two of lemon

Wrap meatballs in sauce and cook at low heat about 30 minutes, stirring occasionally. Refrigerate overnight or freeze. When you're ready to use the meatballs, skim off any fat from mixture before cooking another 30 minutes. Serve in a chafing dish.