1 lb. ground beef
1/2 c. fine bread crumbs
1/3 c. minced onions
1/4 c. milk
1 egg, beaten
1 tbsp. minced fresh parsley
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/4 c. shortening
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape or raspberry jelly (Palmer all-fruit is best)

Combine first 9 ingredients. Mix well. Shape into 1 inch balls. Cook over medium heat until brown. Drain on paper towels.

In medium saucepan or crock pot combine chili sauce and jelly. Stir well. Add meatballs and simmer at least 30 minutes. Stir occasionally. Serve in chafing dish. Makes about 5 dozen 1 inch meatballs.