1 (12 oz.) bottle chili sauce
1 (18 oz.) jar grape jelly
1/4 c. water
1 1/4 lb. ground chuck
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
2 tsp. chili powder
1 clove garlic, finely chopped

Combine chili sauce, grape jelly, and water in a saucepan or chafing dish; heat, stirring until well blended.

Combine remaining ingredients in a small bowl, mixing well; shape into 1 inch balls, and place in jelly sauce. Simmer over low heat 30 minute or until done. Serve with toothpicks. Makes about 3 dozen.