Sweet & Sour Meatballs

1 lb. lean Swiss Meats ground beef

1 c. soft bread crumbs

1 egg, slightly beaten

1 Tbsp. minced fresh onion

2 Tbsp milk

1 clove garlic, minced

1 tsp. salt

dash pepper

1 Tbsp vegetable oil

2/3 c. chili sauce

2/3 c. red currant jelly

Combine first 8 ingredients; form into 40 bite-size meatballs, using a full teaspoon for each. Brown meatballs lightly in oil. Cover; simmer 10 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat. Stirring occasionally until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened; baste occasionally.