2 lb. ground beef
1/2 c. dry bread crumbs
1/4 c. chopped onion
1/4 c. milk
1/2 tsp. salt
Dash of pepper
2 tbsp. vegetable oil
1 (12 oz.) bottle chili sauce
1 (10 oz.) grape jelly

Combine first 6 ingredients, mixing well; shape into 1-inch balls. Cook meatballs in hot oil in a large skillet until lightly browned; drain. Combine chili sauce and jelly in skillet; cook over medium heat until jelly is melted. Add meatballs; simmer 15 to 20 minutes, stirring occasionally. Serve warm. Yield: about 5 dozen.