2 lb. ground chuck
3 eggs
12 oz. chili sauce
1 lemon, juiced
1 onion, chopped
2 slices bread, crumbled
10 oz. orange marmalade

Combine meat, onion, eggs and bread to form 1 1/2 inch meatballs. Make sauce from remaining ingredients. Simmer in the sauce for 1 hour. Serve from chafing dish. Yields: 36.

NOTE: The beauty of this dish is in the fact that the meatballs do not have to be browned. Be sure to use very lean meat. Chilling after they have been simmered allows fat to harden and be easily removed. Warm gently at serving time. Cook and freeze meatballs in the sauce.