INGREDIENTS:

• 2 lb. very lean ground beef
• 1 lg. egg, slightly beaten
• 1 onion, finely chopped
• 1 tsp. salt
• 1 (12 oz.) bottle chili sauce
• 1 (10 oz.) jar grape jelly
• 1 tbsp. lemon juice

DIRECTIONS:

• Combine chili sauce, jelly, and lemon juice in large saucepan and
• heat slowly to boil. Make meatballs of desired size from first 4
• ingredients and drop gently into boiling sauce. Simmer for 30 to 40
• minutes. Meatballs will absorb more of the sauce if they are made a
• day ahead and reheated just before serving. If ground beef is not
• entirely fat-free, chill after cooking and remove fat from top
• before reheating.