MEATBALLS:

3 lb. hamburger or ground chuck
1 egg, beaten
2 tbsp. bread crumbs
Salt
Pepper

SAUCE:

1 (12 oz.) jar chili sauce
3 oz. grape jelly
1 tbsp. lemon juice

Mix meatball ingredients in large bowl. Roll the size of large olive. Brown meatballs in a skillet, turning once or twice to brown all sides. Drain and place meatballs into a covered Pyrex dish or dish on warmer or flame.

Prepare sauce by melting ingredients over medium heat. Simmer uncovered until smooth. Pour over meatballs. Serve with large picks.