This recipe was handed down to me from my Grandpa Ray. He was the true cook of the family and most everything I learned came from him. When I started my first home, he was who I called every time I wanted to know how to cook something. This recipe is one that is always served at my Christmas Eve gathering.
1Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
Heat the oil in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet.
2Pour the chili sauce and the grape jelly into pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly. Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.
3To keep warm place into a chafing or warming dish, or deposit the whole skillet into a crockpot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Have toothpicks handy to spear meatballs with!
4* Can use frozen meatballs, although I have tried them and did not like the results. Also you can use Lil’ Smokies .