• 1 2/3 cups evaporated milk
• 2/3 cup chopped onion
• 1/4 cup fine dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• Dash pepper
• 1 pound ground round
• 2 teaspoons butter
• 2 beef bouillon cubes
• 1 cup boiling water
• 1/2 cup cold water
• 2 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 tablespoon lemon juice
Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill.
Shape meat mixture into 1-in. balls.
In large skillet, brown meatballs in butter.
Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.
Meanwhile, blend together cold water and flour.
Remove meatballs from skillet, skim fat from pan juices and reserve juices.
Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.
Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles or pasta or in my case rice ;) Oh yeah and I cheated, I added mushrooms to mine coz I love them.
Eating it now, can really taste the spice coming thru the meat and it is so moist and tender.