Chafing Dish Meatballs

1 pound lean ground beef
1/2 cup dried bread crumbs
1/3 cup onion (minced)
1/4 cup milk
1 egg
1 tablespoon fresh parsley (snipped)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1/4 cup shortening (vegetable)
1 (12 ounce) bottle chili sauce
1 (10 ounce) jar grape jelly

Mix together in a large bowl the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, Worcestershire. Blend well. Shape the mixture into 1 inch balls. Melt the shortening in a large heavy skillet and brown the meat balls over medium heat. You need to roll them around as they fry to get them browned on all sides. Do not fry over high heat or some will burn as you are tending to others. Remove the balls from the skillet to a plate then drain the fat. Heat the chili sauce and the jelly in the skillet until the jelly is melted, stir constantly. Add the meatballs and stir until all are coated.

Simmer over very low heat for about 30 minutes. Serve hot in a chafing dish. This makes about 5 dozen balls.

To use this recipe for sausages or little wieners replace the meatballs with the sausages or wieners – about 5 dozen.