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1
Combine 2/3 cup evaporated milk, onion, bread crumbs, salt, allspice and pepper.
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2
Add meat; mix well, chill.
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3
Shape meat mixture into 1 balls.
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4
In a large skillet, brown meatballs in butter.
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5
Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a boil over medium heat.
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6
Cover and simmer for 15 minutes.
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7
Meanwhile, blend together cold water and flour.
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8
Remove meatballs from skillet, skim fat from pan juices and reserve juices in the skillet.
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9
Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet.
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10
Cook uncovered over low heat, stirring until sauce thickens.
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11
Return meatballs to skillet.
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12
Stir in lemon juice.
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13
Serve with cooked egg noodles or mashed potatoes.
