In a large bowl, combine ground beef, bread crumbs, minced onion, salt, sugar, allspice, Accent, and water.

Mix lightly until well blended, avoiding overmixing to maintain tenderness.

Shape the mixture into 1-inch meatballs.

Heat vegetable oil and butter in a large frying pan over medium heat.

Add the meatballs to the pan, ensuring not to overcrowd it.

Sauté the meatballs, turning frequently, for about 15 minutes, or until evenly browned on all sides and cooked through.

Remove the meatballs from the pan and set aside to keep warm.

In the same pan, add the cream of mushroom or cream of celery soup and water.

Stir to combine and bring the sauce to a simmer, allowing it to thicken slightly.

Return the meatballs to the pan, ensuring they are coated with the sauce.

Simmer gently for an additional 5-10 minutes to allow the flavors to meld.

Serve hot with mashed potatoes, egg noodles, or lingonberry jam as desired.