Cocktail Meatballs

1 pound ground beef

1/2 cup dry bread crumbs

1/3 cup minced onions

1/4 cup milk

1 egg

1 tablespoon snipped parsley

1 teaspoon salt (optional)

1/8 teaspoon pepper

1/2 teaspoon Worcestershire sauce

1 bottle (12 ounces) chile sauce

1 jar (12 ounces) grape jelly

Combine all ingredients but chile sauce and grape jelly and mix well. Shape into meatballs the size of walnuts. Lightly grease a large skillet and brown meatballs until cooked through, about 20 minutes. Remove meatballs from pan and pour off fat. Keep meatballs warm.

Pour chili sauce and grape jelly into pan and heat through, stirring until jelly melts. Add meatballs and simmer 30 minutes. Makes about 2 dozen.

Note: Meatballs can be frozen.