MEATBALL MIX:

2 lb. ground round
1 env. onion soup mix
1 egg
2 tsp. Accent
2 tbsp. butter
1/4 c. seasoned dry crumbs (Pepperidge Farm) or crushed seasoned croutons

SAUCE:

1 (10 oz.) jar currant jelly
1 (14 oz.) jar pizza sauce

Shape meatball mixture into small meatballs. Brown in 2 tablespoons butter. Simmer meatballs in sauce 1/2 hour before serving. Mix and heat sauce before adding meatballs.

These are great for hors d'oeuvres, buffet suppers or even meatball sandwiches in a hard roll and topped with cheese and heated under broiler.