1 lb. ground beef
1/2 c. fine dry breadcrumbs
1/3 c. minced onion
1/4 c. milk
1 egg, beaten
1 Tbsp. minced fresh parsley
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/4 c. shortening
1 (12 oz.) bottle chili sauce
1 (12 oz.) jar grape jelly
Combine first 9 ingredients, mixing well; shape into 1-inch
meatballs. Cook in hot shortening over medium heat for 10 to 15
minutes, or until browned. Drain on paper towels. Combine chili
sauce and grape jelly in a medium saucepan; stir well. Add
meatballs; simmer 30 minutes, stirring occasionally. Serve in a
chafing dish. Yields 5 dozen.
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