1 1/2 lbs. lean ground chuck
1 egg, beaten
1 env. dry soup mix
2 tbsp. water
2 tbsp. Worcestershire sauce

STUFFING:

Pitted green or black olives or pineapple tidbits or cocktail onions

SAUCE:

1 bottle (12 oz.) chili sauce
1 (18 oz.) jar grape jelly
1/4 c. lemon juice
3 tbsp. horseradish

Combine all meat ingredients, mix well. Use about 1 tablespoon of meatball mixture, forming balls by covering stuffing (above). Arrange meatballs in shallow baking dish. Bake at 375 degrees for 20 minutes. Combine sauce ingredients; pour over meatballs. Return to oven for 15 minutes or until sauce thickens slightly. Serve in crockpot or chafing dish with wooden picks for spearing. About 30 meatballs.