1 10-oz. jar Welch's Grape Jelly or Jam
1 12-oz. bottle Heinz chili sauce
1 lb. ground chuck
1 egg
Onion salt*
Celery salt*
Garlic salt*
Salt*
Pepper*

Slowly heat grape jelly or jam with chili sauce. Shape remaining ingredients into tiny meatballs. Do not brown meatballs; simply heat them gently in slightly bubbling jelly-chili sauce combination for approximately 20 minutes. Serve in chafing dish to keep warm.

*Measurement for seasonings is just a dash, or at the most, 1/8 tsp.
**Frozen meatballs work well.

Place meatballs, jelly/jam and chili sauce and seasonings in slow cooker and cook for 3-4 hours.