1 pound ground pork
1 cup bread crumbs
2/3 cup finely minced onion
1/2 cup milk
2 eggs
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
1/2 cup vegetable shortening (for frying the meatballs)
10 ounces grape jelly
12 ounces chili sauce
To make the meatballs: In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total). To fry the meatballs: Heat vegetable shortening in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 155 degrees for 15 seconds). Add more shortening between batches if the skillet looks dry. To bake the meatballs: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and set a rack on top. Arrange meatballs on rack and bake until browned with crispy edges, about 20 minutes (an internal thermometer should read 155 degrees for 15 seconds). To sauce the meatballs in a slow cooker: Transfer browned meatballs to the crockpot. Add grape jelly and chili sauce. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish. To sauce the meatballs on the stovetop: Transfer browned meatballs to a pot. Add grape jelly and chili sauce. Cover and simmer over medium heat until the sauce is hot, about 10 minutes. To freeze the meatballs (without sauce): Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month in advance.