ADONNA'S GREEK MEATBALLS

ADONNA’S GREEK MEATBALLS

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

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.