COCKTAIL MEATBALLS

1 pound ground beef
1/2 cup dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1 egg
1 tablespoon snipped parsley
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/4 cup shortening
1 bottle (12 ounces) chili sauce
1 jar (10 ounces) grape jelly

Mix ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1-inch balls.
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.

About 5 dozen meatballs.

Microwave Directions:
Omit shortening. Prepare meatballs as directed above. Arrange meatballs in rectangular microwavable dish, I2x7~x2 inches, or square microwavable dish, 8x8x2 inches. Cover loosely and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 3 to 6 minutes longer. Let stand 3 minutes; drain. Place chili sauce and jelly in 2-quart microwavable dish. Microwave uncovered, stirring every 2 minutes, until jelly is melted, 3 to 6 minutes. Stir in meatballs. Cover tightly and microwave on medium (50%) 10 minutes. Serve hot in chafing dish.

Variations
Cocktail Sausages: Substitute 4 cans (4 ounces each) Vienna sausages, cut crosswise into halves, for the meatballs. Decrease simmering time to 20 minutes.

Cocktail Wieners: Substitute 4 jars (4 ounces each) cocktail wieners for the meatballs. Decrease simmering time to 20 minutes.