1 c. tomato sauce
2 tbsp. fresh lemon juice
2 tbsp. dark brown sugar
1 tbsp. instant minced onion
1 tbsp. salad oil
1 tsp. powdered mustard
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground red pepper
1 chicken or beef bouillon cube

Combine all ingredients. Bring to boil, stirring constantly. Set aside. Makes about 1 1/4 cups.

FOR THE MEATBALLS:

2 tbsp. instant minced onion
3 tbsp. water
1 1/2 tbsp. butter
1 c. soft bread crumbs
1/2 c. light cream
1 1/2 lbs. lean ground beef
1/2 lb. lean ground veal
1 egg, beaten
1 1/2 tsp. salt
1/8 tsp. ground white pepper
1/8 tsp. ground cinnamon or curry
1/8 tsp. ground nutmeg

1. Rehydrate onion in water; let stand 10 minutes.

2. In large skillet, melt butter and saute onion 5 minutes.

3. Soak bread crumbs in cream.

4. In large mixing bowl, combine onion, bread crumb mixture, meats, egg, salt, pepper, cinnamon and nutmeg. Mix well, but do not overmix.

5. Shape into 1 1/2 inch meatballs. Let meatballs stand in refrigerator 30 minutes before cooking.

6. Line baking sheet or broiler tray with aluminum foil. Broil meatballs in preheated broiler until lightly browned.

7. Turn to brown on other side. Watch carefully so meatballs do not overcook.

8. Serve meatballs in heated sauce. Makes about 3 dozen.

NOTE: Madeline's meatballs are terrific for a make-ahead, late-night supper, and great to serve with cocktails because they're hearty and not too sweet!