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

Combine first 2 ingredients. Form into 40 bite size meatballs, using a full teaspoon for each. Brown meatballs lightly in oil. Cover and simmer for 10 minutes. Drain excess fat. Combine chili sauce and jelly. Heat stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened. Baste occasionally.