3 lb. beef
1 egg
1/4 c. bread crumbs
2 tsp. Worcestershire
2 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley
2 tbsp. shortening
1/2 c. chopped onions
1/2 tsp. paprika
Few grains cayenne
1/2 tsp. dry mustard
2 1/2 c. chili sauce
3 tbsp. vinegar
4 tbsp. brown sugar
1/2 c. lemon juice

Combine beef, egg, crumbs, Worcestershire, salt, pepper and parsley. Roll into tiny balls. Melt shortening on skillet; brown meat balls quickly on all sides.

In saucepan combine remaining ingredients. Bring to boil. Simmer for 30 minutes. Add meatballs. Simmer for 10 minutes longer. Place meatballs and sauce in chafing dish. Serve with cocktail picks.