1 lb. lean ground beef
1 c. soft bread crumbs
1 egg, slightly beaten
2 tbsp. onion, minced
2 tbsp. milk
2 tsp. garlic powder
1 tsp. salt
Dash of pepper
1 tbsp. vegetable oil
2/3 c. chili sauce
2/3 c. red currant jelly

Combine first eight ingredients; form into bite size meatballs, (about a teaspoon each). Brown balls lightly in oil. Cover and simmer 10 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat; stirring occasionally, until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened; baste occasionally.