Cocktail Meatballs

• 1 lb. lean ground beef
• 1/2 c. dry bread crumbs
• 1/3 c. finely chopped onion
• 1/4 c. milk
• 1 egg
• 2 Tbsp. dry parsley
• 1 tsp. salt
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. pepper
• 1/4 c. shortening
• 1 (12 oz.) bottle chili sauce
• 1 jar (10 oz.) grape jelly

1. Mix beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1-inch balls (a meatball scoop can be used).
2. Cook meatballs in shortening in 12-inch skillet until brown.
3. Remove meatballs from skillet; drain fat.
4. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.
5. Add meatballs and stir until coated. Simmer, uncovered, 30 minutes.
6. Serve hot in chafing dish.

lean ground beef, bread crumbs, onion, milk, egg, parsley, salt, worcestershire sauce, pepper, shortening, chili sauce, grape jelly

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667971 (may not work)