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

Mix ground beef, bread crumbs, onion, milk, egg, pars-
ley, Worcestershire sauce, pepper and salt together. Gently
shape into 1-inch balls. Melt shortening in large skillet;
brown meatballs. Remove meatballs from skillet; drain fat.
Heat chili sauce and jelly in skillet until jelly is melted,
stirring constantly. Add meatballs and stir until coated.
Simmer 30 minutes. Serve hot in chafing dish. Makes about 5
dozen meatballs. Great to make meatballs ahead of time and
freeze them. Then just thaw and add to sauce when ready to
serve them.

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