2/3 c. evaporated milk
2/3 c. chopped onion
1/4 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. allspice
Dash of pepper
1 lb. ground round
2 tsp. butter
2 beef bouillon cubes
1 c. boiling water
1/2 c. cold water
2 tbsp. all-purpose flour
1 c. evaporated milk
1 tbsp. 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.

Blend together cold water and flour. Remove meat 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 into skillet. Stir in lemon juice. Serve with cooked noodles that have been topped with poppy seeds and butter.