Sweet-and-Sour Meatballs

• 2 28-ounce cans Italian-style tomatoes
• 1 14 1/2 ounce can beef broth
• 1 1/2 cups finely chopped onion
• 1/2 cup (packed) golden brown sugar
• 4 large garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 2 pounds lean ground beef
• 1 cup toasted fresh breadcrumbs
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1/2 teaspoon ground allspice
• 2 large eggs, beaten to blend

1. Pour tomatoes with their juices into heavy large Dutch oven.
2. Using potato masher, crush tomatoes.
3. Add broth, 1/2 cup onion, brown sugar, half of garlic and 1 tablespoon lemon juice.
4. Bring to boil.
5. Reduce heat to low and simmer sauce while preparing meatballs.
6. Combine beef, breadcrumbs, salt, pepper, allspice, remaining 1 cup onion and remaining garlic in large bowl.
7. Add eggs; blend well.
8. Shape mixture into 1-to 1 1/2-inch balls.
9. Gently drop meatballs into simmering sauce.
10. Partially cover pot and simmer over very low heat until meatballs are cooked through and tender and sauce is thick, about 1 hour 20 minutes.
11. Spoon off any fat from top of sauce.
12. (Can be made 2 days ahead.
13. Cover; chill.
14. Rewarm over low heat before serving.)

italianstyle, beef broth, onion, golden brown sugar, garlic, lemon juice, lean ground beef, breadcrumbs, salt, ground pepper, ground allspice, eggs

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-meatballs-869 (may not work)