The sauce is just grape jelly and chile sauce! It's 10 oz. grape jelly for every 12 oz. chilie sauce. If you're making meatballs by hand use large baking sheets that have sides to catch the grease. Spray pans well. Roll the ground beef in balls the size of walnuts and place 2" apart on the sheets. Bake at 450 until brown and done. Drain on paper towels. Keep warm. In a saucepan, heat equal amounts of chilie sauce and grape jelly until blended well. Use toothpicks. We served these in a chafing dish at Aaron & Christina's wedding.