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

Mix ground beef, crumbs, onions, milk, egg and next 4 seasonings. Gently shape into 1 inch balls. Brown meatballs. Drain the fat from them. HEAT chili sauce and grape jelly until jelly is melted stirring constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish. Makes 5 dozen.

SAUCY SAUSAGES:

Follow recipe above except substitute 4 jars (4 1/2 oz. each) cocktail sausages for the meatballs and simmer 20 minutes.