Instructions: Place the meats in a large mixing bowl. Add salt, garlic, pepper and mustard, and knead with a fork or your hands. Shape into cocktail-size balls about 1 1/2" in diameter. Place on a cookie sheet and bake at 350 degrees until brown (about 15 minutes). Pour the chili sauce and jelly into a large saucepan over medium heat and stir until jelly melts. Add the meatballs, a few at a time, carefully stirring to cover the meat with sauce. Continue cooking over medium heat for about 20 minutes.

Note: This improves when prepared a few days in advance and refrigerated or frozen. Re-heat at serving time in a chafing dish or serve over brown rice with a green salad as a Sunday night supper.

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