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
1/4 c. shortening
1 (12 oz.) bottle chili sauce
1 (10 oz.) grape jelly

Mix ground beef, crumbs, onion, milk, egg and next four seasonings. Gently shape into 1" balls. Melt shortening in large skillet; brown meatballs.

Remove meatballs from skillet; drain off fat. Heat chili sauce and jelly in skillet until jelly is melted; stirring constantly.

Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish. You may put toothpicks in a few of the meatballs and place a dish of toothpicks beside chafing dish for guests to use. This recipe makes 5 dozen meatballs.