1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
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 first nine ingredients together and gently shape into 2" balls. Melt shortening in large skillet. Brown meatballs on all sides. Remove from skillet and pour off grease. Heat chili sauce and jelly, stirring constantly until jelly has melted. Add meatballs. Simmer, uncovered 30 minutes. Can be kept in crock pot on low heat. Makes 5 dozen.