Prepare 36 or more small meat balls. While they are browning, dissolve bouillon cubes in 1 cup boiling water. After meat balls are browned, add bouillon. Bring to a boil, reduce the heat; cover the skillet and simmer for 15 minutes. Remove from the heat. Stir in the flour a little at a time. Add allspice and slowly stir in the evaporated milk and 1/2 cup water. Cook uncovered over low heat; stir occasionally. When the sauce is thickened (about 10 minutes), stir in lemon juice and serve immediately with buttered noodles.
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