Mix gr. beef, soup mix, salt and pepper, egg, and bread crumbs
together. Form into tiny meatballs (this takes awhile). Brown in
a frying pan in batches, drain on paper towel, then place in a large pot.
In a glass bowl, combine catsup and grape jelly, micro to melt, stirring
until combined well. Pour sauce over meatballs and simmer one hour,
careful not to burn them. Serve in a casserole dish or chaffing dish, with
toothpicks beside for guest to use to spear them. You can add 1 can
drained pineapple chunks to extend, if you have lots of guests.
This freezes well, so can be made ahead and
reheated in the oven. Makes about 100 tiny meatballs. These have
been served at a wedding reception and open house. Double or triple recipe
if needed. I found one amount was all that was needed when served
along with other things for approx. 25 people.