1 lb. good ground beef
1 bottle Heinz chili sauce
1 sm. (8 oz.) jar currant jelly (or other sweet jelly)

Form meat into small balls. Melt jelly in saucepan along with chili sauce. Stir to mix. Add meatballs (all of them) to sauce and simmer. Time needed will depend on size of meatballs. About 30 minutes should do it. Serve in chafing dish as hot appetizer.

NOTE: These can be made well in advance and frozen or refrigerated. When made ahead, allow grease to rise to the top and discard it before reheating and serving.