2 lb. ground meat
1 lg. grated onion
1 beaten egg
Salt to taste

Mix and shape into small balls. Drop into sauce of: 1 (10 oz.) jar grape jelly Juice of 1 lemon

Simmer until brown. Refrigerate or freeze.

To serve: bring to room temperature. Reheat in chaffing dish and serve with cocktail picks. Makes 50-60 meat balls.