Ingredients

• 1 lb. lean ground beef
• 1/2 cup dry bread crumbs
• 1/3 cup minced onion
• 2 teaspoons minced garlic
• 1/4 cup milk
• 1 egg, beaten
• 1 tablespoon finely chopped fresh flat leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 1/4 cups red chili sauce (or a 10-oz. jar)
• 1 1/4 cups grape jelly (or a 10-oz. jar)

Directions

In a large mixing bowl, combine ground beef, bread crumbs, onion, garlic, milk, egg, parsley, salt, pepper and Worcestershire sauce. Mix until thoroughly combined. (Tip: Mixing with hands works best. If desired, thin rubber gloves may be used to keep hands clean.)

Form meat mixture into 1-inch balls and cook in a large nonstick skillet over medium-high heat, turning or tossing frequently to brown all surfaces. Remove meatballs from skillet and place on a plate or tray, then cover with aluminum foil to keep warm. Drain fat from skillet and wipe skillet clean with a paper towel.

Add chili sauce and grape jelly to skillet. Heat over medium heat, stirring constantly, until jelly has completely melted and blended with chili sauce. Return meatballs to skillet and mix with sauce. Heat for about 5 minutes over medium heat until heated through. Serve warm with tooth picks and a small bowl of sauce on the side for dipping.