Brim your chafing dish high with these hearty hors d oeuvres. And don't forget to supply picks-and plenty of them-for easy eating.
1 lb ground beef
1/2 cup dry bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg
1 Tbsp snipped parsley
1 tsp salt
1/8 tsp pepper
1/2 tsp worcestershire sauce
1/4 cup shortening
1 bottle (12 oz) chili sauce
1 jar (10 oz) grape jelly
Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients; gently shape into 1-inch balls.
Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add
meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes.
5 dozen appetizers.
VARIATION:
Cocktail Sausages: Substitute 4 jars (4 1/2 oz each) cocktail sausages for the meatballs; simmer in jelly mixture 20 minutes.
