Mini Meatballs with Creamy Dill Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare the meatballs and dip up to two days ahead, and chill separately until ready to serve. Dunk the meatballs into the creamy dip with toothpicks. Ingredients:
1 cup finely chopped onion |
1/4 cup dry breadcrumbs |
1/2 teaspoon kosher salt |
1/2 teaspoon dill seeds |
1/8 teaspoon freshly ground black pepper |
1 pound ground round |
1 large egg white, lightly beaten |
cooking spray |
2/3 cup fat-free sour cream |
1 tablespoon chopped fresh dill |
2 teaspoons minced garlic |
1/4 teaspoon kosher salt |
Directions:
1. To prepare meatballs, combine first 7 ingredients in a bowl; shape mixture into 32 (1-inch) meatballs. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of meatballs to pan; cook 8 minutes or until done, browning on all sides. Remove from pan; drain well on paper towels. Repeat procedure with remaining meatballs. Cover and chill.
2. To prepare dip, combine sour cream and remaining ingredients, stirring with a whisk. Cover and chill. Serve meatballs with dip.
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