1 pound ground beef - cut into bite-size chunks
2 cups dry bread crumbs
1/2 cup finely crushed salt
1/2 teaspoon ground black pepper
1 (28.5 ounce) can stewed tomatoes
3 (7 ounce) cans tomato sauce
3 cloves garlic garlic, chopped
3 carrots, sliced
3 onions, chopped
4 tablespoons white sugar
2 tablespoons lemon juice
1/2 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl combine ground beef, bread crumbs, salt and ground black pepper.
Mix cornmeal with water, and add to beef mixture. Stir in tomato sauce, garlic, carrot, onion and pecans. Simmer for 20 minutes.
Lightly butter 7" nonstick skillet over medium heat. Cook meatballs until golden brown, about 3 to 4 minutes. Drain on paper towels and set aside.
Meanwhile, prepare soups and stews.
Meanwhile, in a 9x13 inch baking dish combine tomatoes, tomato sauce, carrots, onions, 1/2 cup sugar, salt, and 1/2 teaspoon salt. Sprinkle beaten egg over mixture, and season with 1/2 teaspoon salt to taste.
Bake in preheated oven for 20 minutes.