Classic Swedish Meatballs

•2/3 cup 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 beef

•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 that have been tossed with poppy seeds and butter.

Makes 3-1/2 dozen 1-inch meatballs.

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