Chafing Dish Meatballs
2 lbs ground meat
1 slightly beaten egg
1 large onion, grated
salt to taste (better if you also add garlic salt, pepper and Worcesteshire sauce).
1 bottle chili sauce
juiec of 1 lemon
1 small jar grape jelly
1 - Combine the ground meat, egg and grated onion.
2 - Mix and shape into slamm balls.
3 - Drop into a sauce of the chili sauce, lemon juice and grape jelly.
4 - Simmer until brown.
5 - Reheat in chafing dish and serve with cocktail picks.
Makes about 40-60 small meatballs.
Can be made a day before, or several days before and frozen until ready for use.