4 eggs, beaten
2 c. milk
1 c. packaged dry bread crumbs
4 tbsp. butter
1 c. finely chopped onions
2 lbs. ground chuck
1/2 lb. ground pork
Salt

1. In a large bowl combine the eggs, milk and bread crumbs.

2. Saute onions until soft, about five minutes. Add to bread crumbs along with ground meats, 3 teaspoons salt, 1/2 teaspoon dill weed; mix well. Refrigerate, covered, 1 hour. Make into balls.

3. Preheat oven to 350 degrees and brown meatballs. Mix 12 ounce bottle of chili sauce and full cup of grape jelly. Heat on stove until jelly is all dissolved. Put meatballs in this mixture after they have been browned in oven.