1 pound ground beef
1/2 cup fine dry bread crumbs
1/2 cup minced onion
1/4 cup milk
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 cup Vegetable Oil
1 (16 ounce) package frozen prepared, bite-sized meatballs, thawed (about 32)
1 (12 ounce) jar Concord Grape Jelly
1 (12 ounce) bottle chili sauce
COMBINE first eight ingredients, mixing well; shape into 36 one-inch meatballs.
COOK in oil over medium heat for 10 to 15 minutes or until browned. Drain on paper towels.
COMBINE grape jelly and chili sauce in a large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.
PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes stirring occasionally, until sauce is bubbly and meatballs are heated through.
TRANSFER glazed meatballs to a chafing dish or slow cooker. Serve with frilly toothpicks.