Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly grease with cooking spray.

In a large bowl, mix together the veal, breadcrumbs, onion, garlic, egg, milk, Worcestershire sauce, salt, and pepper. Using a spoon or by hand, portion the dough into 1 1/2 tablespoon balls. You should get roughly 24 meatballs.

Heat the oil in a large skillet over medium-high heat. Once hot, add some of the meatballs in a single layer without overcrowding. Cook them until they are browned on one side, about 1-2 minutes then flip and cook another 1-2 minutes. Transfer to the baking sheets. Repeat until all of the meatballs are browned.

Move the meatballs to the oven and bake for 10 minutes or until the internal temperature reaches 160 degrees F, as tested with an instant read thermometer.

While the meatballs are cooking, make the glaze: In a large saucepan, stir together the chili sauce and jelly. Bring to a boil. Once boiling, cook until the sauce thickens, about 2-3 minutes. Remove from the heat and let cool.

Once the meatballs are cooked, add them to the glaze and gently stir until the meatballs are covered in the thick sauce. Garnish with parsley and serve hot.