Combine a half cup of the evaporated milk with the bread crumbs, the minced onion, salt, pepper and allspice. Shape into meatballs. (Smaller ones cook through faster.)
In a large skillet, melt the butter and brown the meatballs. When the meatballs are browned on all sides dissolve the bouillon in the hot water and pour over the meatballs. Bring up the heat to a boil and cover. Reduce to simmer and cook for 15 minutes.
When time is up... remove the meatballs from the skillet, Add the flour and cold water to the pan to made a roux. As the roux cooks, stir in the remaining evaporated milk and stir until you get a nice sauce, or gravy like consistency.
Add in the lemon juice, stirring to combine then return the meatballs to the skillet. Ready to serve.