1 (8 oz.) jar grape jelly
1 (12 oz.) bottle chili sauce
1 batch of your own recipe meatballs rolled walnut size
1 lg. round or oval bread (crusty Italian, rye or pumpernickel)

Heat grape jelly in a saucepan until it dissolves. Stir in the jar of chili sauce. Stir until mixture blends together. Add previously prepared meatballs.

Slice top off bread. Scoop out center. Cut soft bread into squares for dipping. Pour meatball and sauce mixture into the middle of the bread.

Serve warm on a tray. Place cubed bread around the outside edge. Use the top for a lid or cut into cubes for dipping.