Russian Meatballs In Vodka

1. 1

   Mix well and let stand for 1 hour, then form into small balls.

2. 2

   Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.

3. 3

   To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended, then add onions and meat balls.

4. 4

   Blend in 1/2 cup dry vermouth and 2 ounces vodka.

No nutritional information available.

No additional tips available.