Lakin/Thompson Recipes

Ingredients

1. 1 2/3 cups evaporated milk
2. 2/3 cup chopped onion
3. 1/4 cup fine dry bread crumbs
4. 1/2 teaspoon salt
5. 1/2 teaspoon allspice
6. Dash pepper
7. 1 pound ground round
8. 2 teaspoons unsalted butter
9. 2 beef bouillon cubes
10. 1 cup boiling water
11. 1/2 cup cold water
12. 2 tablespoons all-purpose flour
13. 1 cup evaporated milk
14. 1 tablespoon lemon juice

Preparation

1. Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper
2. Add meat; mix well, chill. Shape meat mixture into 1-in. balls
3. In large skillet, brown meatballs in butter
4. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat
5. Cover; simmer for 15 minutes
6. Meanwhile, blend together cold water and flour
7. Remove meatballs from skillet, skim fat from pan juices and reserve juices
8. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens
9. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter

Notes

Serve over mashed potatoes or egg noodles.