| Spicy Cocktail Meatballs
1 pound of lean ground beef
2 tablespoons of finely minced onion
1 egg, beaten
1/2 cup of bread crumbs
Dash of garlic salt
1 small can of an water chestnuts, finely minced
1 envelope of sweet & sour sauce mix
One 12 ounce grape jelly
One 12 ounce bottle of chili sauce
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Thoroughly combine the first seven ingredients and shape into small meatballs, 60 to 70. Heat grape jelly and chili sauce in a large skillet. Simmer the meatballs in the sauce for 15 minutes. Transfer the meat and sauce to an oven and freeze proof baking dish. Cover with foil and freeze. When needed thaw to room temperature and bake one hour at 300ºF Serve in a Round Chafing Dish with toothpicks.
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