1 lb. hamburger
1/2 c. dry bread crumbs
1/3 c. finely chopped onion
1/4 c. milk
1 egg
1 tbsp. snipped parsley
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/4 c. shortening
1 bottle (12 oz.) chili sauce
1 jar (10 oz.) grape jelly

Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1 inch balls.

Cook meatballs in shortening in 12 inch skillet until brown. Remove meatballs from skillet; drain fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered 30 minutes. Serve hot in chafing dish. 5 dozen meatballs.

COCKTAIL SAUSAGES:

Substitute 4 cans (4 ounces each) Vienna sausages, cut crosswise into halves, for the meatballs. Decrease simmering time to 20 minutes.