Sweet and Sour Cocktail Meatballs

2 pounds ground beef (at least 85 percent lean)1 large egg3 tablespoons dried minced onion4 tablespoons instant oatmeal, uncookedSalt and pepper to tasteSauce2 onions, thinly sliced1 teaspoon salt 1/2 teaspoon pepper1 tablespoon paprika1 teaspoon garlic powder2-3 tablespoons vegetable oil2 cans (about 12 ounces each) condensed tomato soup1 1/2 cups ketchup 3/4 cups packed brown sugar1 tablespoon lemon juiceIn a large bowl, combine ground beef, egg, onion, oatmeal, salt and pepper. Alternately, put ingredients to a large resealable plastic bag and knead to combine (this method keeps your hands clean).For the sauce: In large pot heat vegetable oil over medium heat. Add onions, salt, pepper, paprika and garlic powder. Continue cooking over medium heat until onions are soft, about 5 minutes. Add soup, ketchup, brown sugar and lemon juice and stir until smooth. Continue cooking until mixture is heated through and begins to bubble around the edges.Form mixture into bite-size meatballs and gently place into sauce. Continue cooking over low heat, stirring frequently, for about 75 minutes or until meatballs are cooked through and have absorbed the flavor of the sauce. Serve with sliced French bread or challah.Serves 12 to 16.Cook's notes: This recipe can be doubled or tripled and freezes well. You can also make dinner-size meatballs; just make sure to cook them a little longer.Nutrition values per serving: 258 calories, 13 g fat (5 g saturated), 25 g carbohydrates, 1 g fiber, 13 g protein, 52 mg cholesterol, 693 mg sodium.