Preheat oven to 375°F (190°C) if baking meatballs.

In a bowl, combine ground meat, beaten egg, bread crumbs, parsley, chopped onion, salt, pepper, Worcestershire sauce, and black pepper.

Mix well to combine.

Form small meatballs, about 1/2 inch to 1 inch in diameter.

If baking: Place meatballs on a parchment or aluminum foil lined pan.

Bake for 20-25 minutes, or until light brown.

In a medium/large pot, combine Heinz Chile Sauce, Grape Jelly, lemon juice, brown sugar, and soy sauce.

Bring the sauce to a boil.

If adding raw meatballs: Gently place them into the boiling sauce.

Simmer for about 30 minutes, or until meatballs are cooked through and infused with the sauce.

If adding baked meatballs: Add them to the simmering sauce and simmer for 15 minutes.

Serve hot with toothpicks as an appetizer or over rice as a main course with some veggies on the side.

To freeze leftovers: Cool sauce and cooked meatballs separately. Freeze the sauce and meatballs separately.

When ready to use, thaw the sauce and bring to a simmer in a pot.

Add the thawed meatballs and simmer for about 20 minutes. Serve hot.