1 lb. ground beef
1/2 c. fine dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
2 tbsp. Crisco vegetable oil
1/2 c. bottled chili sauce
1 c. (12 oz.) jar grape jelly

Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; mix well. Shape into 1-inch meatballs. Cook in hot oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.

Combine chili sauce and jelly in medium saucepan; stir well. Add meatballs; simmer 30 minutes, stirring occasionally. Serve in chafing dish.