1 lb. ground chuck
1/2 c. dry bread crumbs
1/3 c. minced onions
1/4 c. milk
1 egg
1 tbsp. dried parsley
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. Worcestershire
1/4 c. shortening
1 (12 oz.) bottle chili sauce
1 (10 oz.) jar grape jelly

Mix ground chuck, crumbs, onion, milk, egg and next 4 seasonings. Shape into 1-inch balls. Melt shortening in large skillet and brown meatballs. Remove meatballs from skillet. 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.