1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 tbsp. snipped parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire sauce
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Mix together and form into ball size walnuts, brown in 1/4 cup shortening. Drain off fat and set aside. Bring to boil chili sauce and grape jelly. Pour over meatballs and simmer for 30 minutes, stirring two or three times until the meatballs are covered with sauce. Serve warm as appetizer.