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. |