1 lb. ground beef
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 salt
1/8 tsp. pepper
Shortening for frying
1 bottle chili sauce (Del Monte, 12 oz.)
1 (10 oz.) jar of grape jelly

Mix first 9 ingredients gently. Shape into 1 inch balls. Place in refrigerator to chill. Fry in shortening, using medium heat, until brown.

Heat chili sauce and jelly until melted. Put meatballs into sauce and stir until coated. Simmer uncovered for 30 minutes. Make 5 dozen.