Heat oven to 400°F. Stir together all ingredients except chili sauce and jam. Shape meat mixture into 1-1/2″ meatballs. Place in ungreased 13x9x2 rectangular pan lined with foil or parchment paper (easier to clean up).
Bake uncovered about 30 minutes or until no longer pink in center.
Heat chili sauce and jam in large saucepan over medium heat, stirring constantly until heated through. Stir in meatballs until coated. Simmer uncovered 30 minutes.
Serve in a slow cooker, or on an appetizer platter with toothpicks, or over rice or quinoa. Garnish with fresh chopped parsley.
Makes 5-6 dozen.Recipe originally posted DEC 2014.