Hot and Saucy Cocktail Meatballs

 

2

pounds lean ground beef

1

cup Progresso® dry bread crumbs (any flavor)

2/3

cup finely chopped onion

1/2

cup milk

2

tablespoons chopped fresh parsley

2

teaspoons salt

1

teaspoon Worcestershire sauce

1/8

teaspoon pepper

2

eggs

2

bottles (12 ounces each) chili sauce

2

jars (10 ounces each) grape jelly

• 1 Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
• 2 Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
• 3 Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.