Hot And Saucy Cocktail Meatballs

 

2 lb. lean ground beef 
1 cup dry bread crumbs 
2/3 cup finely chopped onion 
1/2 cup milk 
2 tbsp. chopped fresh parsley 
2 tsp. salt 
1 tsp. Worcestershire® sauce 
1/8 tsp. pepper 
2 eggs 
2 bottles (12 oz. each) chili sauce 
2 jars (10 oz. each) grape jelly  

       Heat oven to 400°F (200ºC). 

 Stir all ingredients except chili sauce and jelly.
Shape into 1" meatballs. 

Place in ungreased 13x9x2" rectangular pan,

 or on rack in broiler pan.  Bake uncovered,

 about 20 minutes, or until no longer pink in center

 and juice is clear. 

Heat chili sauce and jelly in Dutch oven

over medium heat, stirring constantly,

 until jelly is melted.  Stir in meatballs until coated.

  Simmer, uncovered 30 minutes more. 

 

 Serve hot with toothpicks.