2 lb. ground round
1 lb. sausage
1 1/4 c. quick oatmeal
2 eggs
1 pkg. Lipton onion soup mix
1 1/2 tbsp. Worcestershire sauce
Salt and pepper to taste
Enough milk to moisten

Shape meat into cocktail sized meatballs. Bake on cookie sheet at 400 degrees 20-25 minutes.

SAUCE:

1 (32 oz.) grape jelly
1 bottle chili sauce
1 sm. jar apricot preserves

Enough water to rinse out chili bottle. Heat sauce over medium heat until grape jelly is melted. Ladle over meatballs. Simmer slowly before serving. Meatballs may be made ahead and frozen. Always make sauce fresh; do not freeze.