4 lb. ground chuck
2 large pkg. Lipton onion soup
2 eggs
4 tsp. Accent
1/2 c. dry bread crumbs
4 tbsp. butter
4 (14 oz.) bottles catsup
2 (10 oz.) jars currant jelly

Mix first 5 ingredients into balls. Brown in butter at 250°F in electric frypan or regular pan on medium high heat. Melt catsup and currant jelly in frypan. Simmer meat balls and sauce together for 30 minutes.