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.
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
2/3 cup fat-free sour cream
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon kosher salt
How to Make It
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.