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.

Recipe by Cooking Light March 2005


Recipe Summary

8 servings (serving size: 4 meatballs and about 1 tablespoon dip)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

76 calories; calories from fat 43%; fat 3.6g; saturated fat 1.4g; mono fat 1.5g; poly fat 0.2g; protein 6.7g; carbohydrates 3.7g; fiber 0.3g; cholesterol 20mg; iron 0.6mg; sodium 136mg; calcium 29mg.