Swedish meatballs

I've tried a number of Swedish meatball recipes but for some reason I always seem to comeback to this recipe from The Settlement Cookbook. I think the reason is the allspice that is added.

The recipe takes a little time to prepare. You can double the recipe and freeze what you don't use to serve for another meal.





Basic meatball recipe below
2 beef bouillon cubes
1 cup boiling water
1/3 cup flour
1/2 teaspoon allspice
1 cup evaporated milk
1/2 cup water
1 tablespoon fresh lemon juice.

Prepare meatballs. While they are browning, dissolve bouillon cubes in 1 cup boiling water. After meat balls are browned, add bouillon. Bring to a boil, reduce heat; cover the pan and simmer for 15 minutes. Remove from the heat and stir in the flour a little at a time. Add allspice and slowly stir in the evaporated milk and 1/2 cup water. Cook uncovered over low heat; stir occasionally. When the sauce is thickened, about 10 minutes, stir in lemon juice and serve with buttered noodles or rice.


Basic meatball recipe:

1 pound ground beef
1/4 cup fine dry bread crumbs
2/3 cup chopped onion
1 teaspoon salt
dash of pepper
2/3 cup evaporated milk
2 tablespoons butter

Combine the first 6 ingredients. Shaped into meatballs. Melt butter in a pan and brown the meat balls in the butter.