Combine meat, bread crumbs, onion, pepper, the 2 tablespoons water and 3 tablespoons of the lemon juice. Mix well and form into 1" balls. Heat margarine in a skillet and brown meatballs. Remove from pan. To the drippings in the pan, add the broth and the rest of the lemon juice. Bring to a boil and stir in sugar and ginger snap crumbs. Add the meatballs to the sauce and simmer, covered for 10 minutes. Stir and cook uncovered 5 minutes longer. Serve over noodles and sprinkle with poppy seeds.