Prepare and Bake the Meatballs

1. Heat the oven to 350 F and line a large baking or roasting pan with foil. Place a cooling rack in the pan and set it aside.
2. In a large bowl, whisk the egg with the milk. Add the breadcrumbs and stir; let stand for a few minutes.
3. Add the garlic, parsley, Italian seasoning, salt, pepper, ground beef, and ground pork to the breadcrumb mixture and mix with your hands until the ingredients are thoroughly combined.
4. Shape the meat mixture into 1-inch meatballs and arrange them on the rack.
5. Bake the meatballs for 35 to 40 minutes, until thoroughly cooked and nicely browned. The USDA minimum safe temperature for ground meat is 160 F, and for ground poultry, it’s 165 F.

Prepare the Sauce

1. For the sauce, simply combine the chili sauce and grape jelly in a Dutch oven or large saucepan and whisk to blend. Place the pan over medium heat and bring to a simmer. Add the baked meatballs and heat through.
2. Transfer the meatballs to a slow cooker or chafing dish set on warm or low, or use a warming tray to keep the meatballs warm.
3. Provide toothpicks, small plates or bowls, and napkins for serving. Or serve as a main dish with rice.