1 lb. ground chuck
1/2 c. bread crumbs
1/2 c. minced onion
1 tbsp. parsley, chopped
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. Worcestershire sauce
1/4 c. milk
1 egg

SAUCE:

12 oz. bottle chili sauce
1 (8 oz.) grape jelly

Mix first 9 ingredients well. Shape in very small balls. Brown in 1/4 cup hot shortening. Heat sauce and jelly. Pour over browned meatballs. Keep warm in crock pot or chafing dish.