1 lb. ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg
1 tbsp. parsley flakes
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 ground beef, bread crumbs, milk, onion, egg, parsley flakes, salt, pepper and Worcestershire sauce. Gently shape into 1 inch balls. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet and pour off fat.

Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes or place in crock pot on low.

HINT: You can double this amount of meatballs and still have enough sauce.