Mix well and let stand for 1 hour, then form into small balls.
Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended.
Add onions and meat balls. Blend in 1/2 cup dry vermouth and 2 ounces vodka.