In a large bowl, combine ground beef, stuffing crumbs, eggs, salt and pepper and mix thoroughly. Shape into small, cocktail-sized meatballs and set aside.
In a large saucepan, combine chili sauce, grape jelly and a squeeze or two of lemon juice.
Transfer meatballs to sauce and cook on low heat for about 30 minutes, stirring occasionally. Refrigerate overnight or freeze for future use.
When ready to use, spoon mixture into a large saucepan and cook on low heat about 30 minutes, skimming off any fat. Stir occasionally. Serve immediately. Makes about 30 meatballs. Enjoy!