In a bowl, mix thoroughly ground beef,bread crumbs,onion,egg and salt. Shape into 16 meatballs. In skillet, brown meatballs in shortening; pour off fat. Add 1 1/2 C. V-8 juice,carrots,sugar and basil. Cover; cook over low heat 15 minutes. Stir occassionally. Add potatoes, cook 5 minutes or until done. Blend remaining juice into flour until smooth, slowly stir into sauce. Cook, stirring until thickened.