2 lb. extra lean ground beef
1 egg, slightly beaten
1 onion, chopped (about 1 c.)
1 tsp. salt
8 oz. jar grape jelly
2 to 3 tbsp. lemon juice
12 oz. bottle chili sauce

Combine beef, egg, onion and salt. Shape into 50 to 60 meatballs. Combine jelly, chili sauce and lemon juice in large skillet. Heat, stirring constantly, until sauce is smooth. Add meatballs; simmer for 1 hour. Yields 50 to 60 meatballs.