1 1/2 lbs. ground chuck
1/2 tsp. salt
1 (12 oz.) bottle chili sauce
1 (12 oz.) jar red currant jelly

Make bite sized meatballs and brown well in small amount of shortening. Drain well. Mix chili sauce and jelly in a saucepan; heat and add meatballs. Simmer slowly until sauce thickens. Keep warm in chafing dish and use toothpicks to spear meatballs. Cooked cocktail franks or sausage balls may be substituted for the beef balls. Makes 40 to 45 meatballs.