2 lb. ground round
1 env. onion soup mix
1 egg
1/4 c. dry bread crumbs
2 tbsp. butter
2 (14 oz.) bottles catsup
1 (10 oz.) jar apple jelly

Mix together first 5 ingredients; form into bite size meatballs. In skillet in hot butter, saute until brown all over. In electric skillet set at 215 degrees or in large skillet over medium heat, stir together catsup and jelly until blended. Add meatballs; simmer covered about 25 minutes or until heated through. Serve in electric skillet set at warm, or in a chafing dish over a candle. Makes 36 large or 50 small meatballs.