Grape Jelly Meatballs

• 2 lbs lean beef, ground
• 1/4 cup potato, peeled, grated
• 1 egg
• 1 small onion, grated
• breadcrumbs
• salt and black pepper, freshly ground
• Sauce:
• 1 (13 ounce) bottle Heinz Chili Sauce
• 1 (5 ounce) jar grape jelly
• 1 dash Worcestershire sauce

1. Sauce: 13 ounce bottle Heinz Chili Sauce 5 ounce jar grape jelly dash Worcestershire sauce Combine first 4 ingredients in large bowl and mix well.
2. Add enough breadcrumbs to make meatballs the proper consistency; if the mixture becomes too dry and crumbly, add a little milk and continue. Season with salt and pepper.
3. Form into small meatballs.
4. Brown meatballs, a few at a time, in a large skillet over medium- high heat. If meat is very lean, you may need to add a bit of oil to your skillet. Blend sauce ingredients and pour over meatballs.
5. Cover and simmer about 30 minutes, stirring occasionally or, transfer meatballs to a crock pot, and cook on low for several hours until done. Serve warm.

lean beef, potato, egg, onion, breadcrumbs, salt, chili sauce, grape jelly, worcestershire sauce

Taken from www.food.com/recipe/grape-jelly-meatballs-541 (may not work)