1 lb. ground sirloin
1/2 c. bread crumbs, seasoned
Garlic salt and parsley to taste
1 bottle of chili sauce
2 tbsp. grated onion
1 tsp. salt
1 tsp. pepper
1 jar currant jelly

Combine ingredients except chili sauce and jelly. Roll into small meatballs and fry in small amount of oil. Drain on paper towel. In a sauce pan combine 1 bottle chili sauce with currant jelly. Heat until jelly melts and add meatballs. May be made ahead of time and reheated. Serve in chafing dish.