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

Mix all ingredients except shortening, chili sauce and jelly. Melt shortening in large skillet and brown meatballs. Remove meatballs and drain fat from skillet. Heat chili sauce and jelly until melted. Stir constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish. Makes about 5 dozen meatballs.

SAUCY SAUSAGE:

Follow recipe above except substitute 4 jars (4 1/2 ounce each) cocktail sausages for the meatballs and simmer 30 minutes.