1 lb. ground beef
1/4 c. firmly packed brown sugar
1 Tbsp. cornstarch
1/2 tsp. basil
1/4 tsp. Morton table salt
1/2 c. ketchup
1/2 c. water
1/3 c. chili sauce
1 Tbsp. prepared mustard
1 Tbsp. soy sauce
1 Tbsp. lemon juice

Shape meat into 1-inch balls. Place on a jelly roll pan. Bake in a preheated 400° oven for 10 minutes.

Meanwhile, in a large saucepan, combine brown sugar, cornstarch, basil and table salt. Stir in remaining ingredients. Cook over medium heat, stirring constantly, until thickened. Add meatballs. Remove from heat; pour into storage container. Cool. Cover and refrigerate.

Just before serving, heat meatballs about 10 minutes in sauce. Transfer to chafing dish. Serve hot with colorful toothpicks. Makes about four dozen. Can be made up to two days in advance.