1 lb. hamburg
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
1/2 tsp. pepper
1/4 c. shortening
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Mix hamburg, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, pepper, and 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 for 30 minutes.