Cocktail Meatballs

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).

Cook meatballs in shortening in 12-inch skillet until brown.

Remove meatballs from skillet; drain fat.

Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.

Add meatballs and stir until coated. Simmer, uncovered, 30 minutes.

Serve hot in chafing dish.