1 (12 oz.) jar grape jelly
1 (10-12 oz.) bottle chili sauce
1 1/2 lbs. ground beef
1 egg
1/4 c. milk
1 c. cracker crumbs
1 minced onion

Pour chili sauce into a saucepan (3 or 4 quart size pan). Add jelly. Heat until sauce melts and blends together. Meanwhile, beat egg. Add milk. Mix beef with cracker crumbs and onion. Add to egg mixture and blend well. Form into 1 inch balls and drop into bubbling sauce (do not brown meatballs). Let simmer in sauce for 30 minutes or until ready to serve. Keep warm in chafing dish and make plenty - they go fast.