2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
dash pepper
1 lb ground round
2 teaspoon butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoons 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-inch 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 that have been tossed with poppy seeds and butter. Yield: 3 1/2 dozen 1-inch meatballs.