New Year’s Appetizers: Cocktail Meatballs by Alice Butler

1 lb. ground beef
2/3 cup Italian bread crumbs
1/4 cup onion, finely chopped
1 egg
1/4 cup milk
2 tablespoons water
2 tablespoons parsley, chopped
1/2 tsp. Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
2 tablespoons olive oil
12 ounces chili sauce
10 ounces grape jelly

In large bowl, combine, beef, bread crumbs, onion, egg, milk, water, parsley, salt, pepper and Worcestershire sauce. Roll in to small meatballs. Pour olive oil into fry pan on low heat. Brown meat balls and drain. In same pan heat chili sauce and jelly and blend well. Return meat balls to sauce. Cook until meat is completely cooked. Pour into hot chafing dish and serve.