1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg
1 tbsp. snipped parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 bottle (12-oz.) chili sauce
1 jar (10-oz.) grape jelly

Mix first 9 ingredients. Gently shape into 1-inch balls. Melt shortening in large skillet. Brown meatballs. Remove from skillet and pour off fat. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered for 30 minutes. Serve immediately or transfer to a slow cooker; keep warm on LOW.