Mini Meatballs with Creamy Dill Dip

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.

Yield: 8 servings (serving size: 4 meatballs and about 1 tablespoon dip)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 43%
  • Fat: 3.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.7g
  • Carbohydrate: 3.7g
  • Fiber: 0.3g
  • Cholesterol: 20mg
  • Iron: 0.6mg
  • Sodium: 136mg
  • Calcium: 29mg

Ingredients

  • Meatballs:
  • 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
  • Dip:
  • 2/3 cup fat-free sour cream
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons minced garlic
  • 1/4 teaspoon kosher salt

Preparation

  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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