1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onions
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 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Mix everything except shortening, chili sauce, and jelly. Shape into 1 inch balls. Melt shortening and brown meatballs. Remove meatballs and drain fat. Heat chili sauce and jelly in skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish. Makes 5 dozen.