Savory Swedish Meatballs

Step 1 -In a large bowl, add 2/3 cup of the evaporated milk, the chopped onion, the dry breadcrumbs, the salt, the allspice, and the black pepper and mix well.

Step 2 -Add the ground beef to the breadcrumb mixture and lightly but thoroughly mix.

Step 3 -Cover the ground beef mixture with plastic wrap or aluminum foil and refrigerate until it is chilled, about 1 hour.

Step 4 -Transfer the chilled ground beef mixture to a flat surface and use wet hands to roll the mixture into 1-inch-thick meatballs. Place the meatballs on a paper-towel-lined plate.

Step 5 -In a large skillet over medium-high heat, melt the butter.

Step 6 -In batches, add the meatballs to the melted butter and cook until they are browned. Transfer the browned meatballs to a new paper-towel-lined plate.

Step 7 -Dissolve the beef bouillon granules in the boiling water.

Step 8 -Transfer the browned meatballs back to the skillet over medium-high heat.

Step 9 -Add the beef bouillon mixture to the meatballs, bring it to a boil, cover, and simmer for 15 minutes.

Step 10 -While the meatballs are simmering, in a small bowl, add the cold water and the flour and mix well.

Step 11 -Transfer the meatballs to a new paper-towel-lined plate.

Step 12 -In the same skillet, use a spoon to skim and discard the fat, reserving the cooking juices and leaving them in the skillet.

Step 13 -Stir the flour mixture and the remaining evaporated milk into the cooking juices and cook over low heat, uncovered, while stirring constantly, until the sauce thickens, about 1-2 minutes.

Step 14 -Transfer the meatballs to the sauce mixture.

Step 15 -Stir the lemon juice into the meatballs and cook until they are heated through and the sauce is bubbly, about 1-2 minutes.

Step 16 -Add the lingonberries to the meatballs.

Step 17 -Plate and serve.