First prepare sauce in a 5-6 quart pot.  Combine the tomato paste, tomato juice, brown sugar, salt, lemon juice, and sliced onion. Heat gently, allowing all the ingredients to meld and come to a simmer.  Taste the sauce, and if you prefer it a little sweeter, add the white sugar.  Remove a few (3 or 4) spoonfuls of the sauce to a bowl, and allow to cool slightly.

Mix meatballs: combine the meat, spices, 1 ½ cups soft bread crumbs, eggs, and reserved cooled sauce.  Gently fold together.  If the mixture is too wet to roll into meatballs, add remaining crumbs. Do not overwork the mixture or your meatballs will be tough. Form meatballs and drop into simmering sauce. Cook about 2 hours over low heat, stirring occasionally to avoid burning or sticking.  Serve over rice, pasta, or mashed potatoes. B’tayavon!