1 lb. lean ground beef
1 c. soft bread crumbs
1 egg, slightly beaten
1 tbsp. minced onion
2 tbsp. milk
1 clove garlic, minced
1 tsp. salt
Dash of pepper
1 tbsp. oil
2/3 c. chili sauce
2/3 c. red currant jelly

Combine first 8 ingredients; form into 40 bite size meatballs, using a full teaspoon for each. brown meatballs lightly in oil. Cover; simmer 10 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened; baste occasionally. Makes 40 meatballs.