2 lbs. ground beef
2 eggs
1/4 c. water
1/4 c. milk
1/8 tsp. pepper
1 sm. onion, finely chopped
1 1/2 tsp. salt
1 c. finely crumbled bread, Ritz or Townhouse crackers

SAUCE:

1 can jellied cranberry sauce
1 (12 oz.) bottle chili sauce
1 tbsp. lemon juice
1 tbsp. brown sugar
2 tbsp. prepared mustard

Make 1 inch meatballs by patting meat 1 inch high in shape of rectangle on counter or cutting board and cut in 1 inch cubes. Roll into meatballs and place on cookie sheet. Bake at 375 degrees for 25 minutes. You can freeze these after they have cooled on a cookie sheet in freezer - then put in ziploc bag.

SAUCE: Heat cranberry jelly until melted, then add remaining ingredients and meatballs. Serves 70 (1 inch) meatballs.