1 lb. ground beef
1/2 c. dried 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 bottle (12 oz.) chili sauce
1 jar (10 oz.) grape jelly

Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1 inch balls.

Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet; stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes. Keep warm in chafing dish and serve with toothpicks. 5 dozen appetizers.