Heat oven to 400°.

Mix all ingredients except chili sauce, currant jelly, water, and mustard.

Shape into approximately 30 1 inch balls.

Place in an ungreased rectangular pan, 13 X 9 X 2 inches.

Bake uncovered about 15 minutes or until no longer pink in the center and juice is clear.

Place chili sauce, currant jelly, water, mustard, and meatballs in a 2 quart saucepan.

Heat to boiling, stirring occasionally; reduce heat.

Cover and simmer about 15 minutes or until sauce and meatballs are hot.

*If I don't feel like using toothpicks, I use pretzel sticks to put the meatballs on.*