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PdfCombine ⅔ cup evaporated milk, onion, crumbs, allspice, salt and pepper.
Add meat; mix well. Chill.
Shape into 1-in. balls.
In large skillet, brown meatballs in butter.
Dissolve bouillon cubes in boiling water; pour over meatballs and bring to a 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 remaining 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.