Italian Meatballs

1 pound lean ground beef

1 medium onion, chopped

1/3  cup dry bread crumbs

1/4 cup milk

1 egg

1 tsp salt

1/8 tsp pepper

1 cup chili sauce

1/2 cup cold water

1 jar (12 oz) tomato pasta sauce

1 tsp yellow mustard

Heat oven to 400.  Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper.  Shape mixture into thirty one-inch balls.  Place in ungreased 13x9.  Bake uncovered about 15 minutes or until no longer pink in center and juice is clear.  Place meatballs on ungreased cookie sheet.  Freeze uncovered about 20 minutes or until firm.  Place partially frozen meatballs in heavy plastic bag.  Seal, label and freeze no longer than 3 months.  About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2 quart saucepan.  Add meatballs.  Heat to boiling, stirring occasionally; reduce heat.  Cover and simmer about 20 minutes or until meatballs are hot.

Makes 30