Instructions: Preheat oven to 450 F. In a small frying pan, cook scallions in oil over medium heat until softened but not browned, 1 to 2 minutes; set aside. In a small bowl, soak bread crumbs in milk to soften. In a large bowl, combine ground round, ground pork, sauteed scallions, softened bread crumbs, salt, chili powder, cumin and cayenne. Blend until well mixed. Form into meatballs about 1 inch in diameter and arrange in a single layer on a greased jelly roll pan. Bake in upper third of oven, shaking pan once or twice, until meatballs are nicely browned and just cooked through, 8 to 10 minutes. In a small saucepan, combine chili sauce, grape jelly and lemon juice. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Transfer to a chafing dish and add meatballs.

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