Classic Swedish Meatballs

• 1-2/3 cups evaporated milk, divided
• 2/3 cup chopped onion
• 1/4 cup fine dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• Dash pepper
• 1 pound lean ground beef (90% lean)
• 2 teaspoons butter
• 2 teaspoons beef bouillon granules
• 1 cup boiling water
• 1/2 cup cold water
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• Canned lingonberries, optional

1. Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled.
2. With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes.
3. Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens.
4. Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.

milk, onion, bread crumbs, salt, allspice, pepper, ground beef, butter, beef bouillon granules, boiling water, cold water, flour, lemon juice, lingonberries

Taken from www.tasteofhome.com/recipes/classic-swedish-meatballs/ (may not work)