Mini Meatballs with Creamy Dill Dip
Ingredients
- Meatballs:
- 1 cup onion, finely chopped
- 1/4 cup dry breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dill seeds
- 1/8 teaspoon black pepper, freshly ground
- 1 pound round, ground
- 1 large egg white, lightly beaten
- Cooking spray
- Dip:
- 2/3 cup fat-free sour cream
- 1 tablespoon dill, fresh, chopped
- 2 teaspoons garlic, minced
- 1/4 teaspoon kosher salt
Directions
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.
To prepare dip, combine sour cream and remaining ingredients, stirring with a whisk.
Cover and chill.
Serve meatballs with dip.