1 lb. hamburger
1/2 cup dry bread crumbs
1/3 cup finely chopped onions
1/4 cup milk
1 egg
1 tbsp. snipped parsley
1 tsp. salt
1/2 tsp. worcestershire sauce
1/8 tsp. pepper
1/4 cup shortening
1 bottle (12 oz.) chili sauce
1 jar (10 oz.) grape jelly

Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, worcestershire sauce, and pepper; gently 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 20 minutes. Serve hot in chafing dish.

5 Dozen Meatballs.

Cocktail Sausages: Substitute 4 cans (4 oz. each) Vienna sausages, cut crosswise into halves, for the meatballs.

Decrease simmering time to 20 minutes.

Cocktail Wieners: Substitute 4 jars (4 oz. each) cocktail wieners for the meatballs. Decrease simmering time to 20 minutes.