1 1/2 lbs. ground beef
1/2 c. fine bread crumbs
1/3 c. minced onions
1/4 c. milk
1 egg
1 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1/4 c. shortening

SAUCE:

1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Combine first 9 ingredients. Shape into 1 inch meatballs and brown slowly in skillet, turning frequently. Remove meatballs from skillet and drain. Also remove left-over fat from skillet. Heat sauce and jelly in skillet, stirring until jelly is melted. Place meatballs in sauce and simmer in hot chafing dish.