Chafing Dish Meatballs

1 pound lean ground beef
½ cup minced onion
1 Tablespoon chopped parsley
½ cup dry bread crumbs
1 egg
¼ cup milk
¼ teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon pepper
1 (12-ounce) bottle chili sauce
1 (10-ounce) jar grape jelly

Preheat oven to 350° F.

Combine ground beef, onion, parsley, bread crumbs, egg, milk, Worcestershire sauce, salt and pepper in a large mixing bowl. Gently shape into 1-inch balls. Place on a cookie sheet with sides and cook in oven for 30 minutes. Drain well on paper towel.

Heat chili sauce and jelly in a large saucepan until jelly is melted. Add meatballs and stir with a wooden spoon until well coated. Cover and simmer for 30 minutes. Serve hot in a chafing dish. Yield: 50 meatballs.

NOTE: These can be prepared the day before, refrigerated and reheated when ready to serve.