1. Mix meat-loaf mixture lightly with egg, bread crumbs, milk, salt and paprika until well-blended; shape into 16 balls.
2. Brown in salad oil in a kettle or Dutch oven; remove and set aside. Pour off all drippings.
3. Stir chili sauce, water, brown sugar and mustard into kettle; return meat balls; cover.
4. Simmer, stirring several times, about 30 minutes or until meat balls are cooked through.