1 lb. lean ground beef
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 Tbl. snipped fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1/4 c. shortening
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly
In a mixing bowl, combine the first nine ingredients. Shape into 1" balls. Melt shortening in a large skillet; brown meatballs on all sides. Remove meatballs and drain fat. In the same skillet, combine chili sauce and jelly. Heat over medium, stirring constantly, until jelly has melted. Return meatballs to skillet; heat through. Serve warm.
Makes about 5 dozen.
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