1 lb. hamburger
1/2 c. bread crumbs
1 egg
1/4 tsp. sage
1/4 c. onion, finely chopped
Salt and pepper
1 jar currant jelly
1 jar chili sauce

Mix together all ingredients except jelly and chili sauce. Shape into meatballs about 1 inch across. Brown meatballs on all sides in large skillet. Drain.

In microwave-proof bowl, mix equal portions of chili sauce and currant jelly (3/4 cup of each) and cook on high for 1-2 minutes until sauce is hot and well mixed. Place meatballs in crock pot or fondue pot and pour sauce over. Guests can help themselves with large toothpicks or fondue forks. Keep warm.