Recipe for Swedish Meatballs 2


1 2/3 cup evaporated milk, divided
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon ground allspice
1/2 teaspoon salt dash pepper
1 lb ground round
2 teaspoon butter
1 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoon flour
1 tablespoon lemon juice


Combine 2/3 cup evaporated milk, onion, crumbs, allspice, salt and pepper. Add meat; mix well. Chill. Shape into 1" balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a 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 remaining 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.

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