1 1/2 lbs. ground chuck
3/4 c. dry bread crumbs
2 eggs
3 tbsp. minced onion
2 tsp. Worcestershire sauce
1 tsp. each garlic powder and seasoned salt
1/2 tsp. black pepper
2 lb. jar grape jelly
2 (12oz.) jars chili sauce

Mix jelly and chili sauce in large saucepan over medium heat. Simmer to reduce slightly. Partially cover if mixture splatters. Meanwhile, mix together first 7 ingredients and form into balls about the size or a ping-pong ball, using the palm of your hand in a rolling motion. Place on a non-stick cookie sheet and bake in a preheated oven at 350°F for 20 minutes. Drain on paper towels. Put meatballs in sauce and simmer for 30 minutes. Place on serving platter with a toothpick inserted into each meatball. Pour some of the sauce over the meatballs. Serve hot. They will remain warm for quite some time.

Note: Not everyone has them on hand, but I always add 1/2 tsp. caraway seeds to the meat mixture for a special different flavor. Try it, you'll like it.

Serves about 8.