4 pounds ground beef
1 package Lipton onion soup mix
1 egg
1/2 cup cracker crumbs
1 bottle seafood cocktail sauce
1 large jar grape jelly

Mix the beef, soup mix, egg and cracker crumbs well and form into 1 1/2 to 2-inch meatballs and bake on rimmed cookie sheet at 350 degrees F until done.

Combine cocktail sauce and jelly, heating until it is melted and blended. Pour over cooked meatballs in chafing dish and serve with wooden picks.