Mini Meatballs with Creamy Dill Dip (Syeira Budd)
Meatballs:
1 cup finely chopped onion
1/4 cup dry bread crumbs
1/ 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
Dip:
2/3 cup fat-free sour cream
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
1/4 teaspoon kosher salt
To prepare meatballs, combine first seven ingredients
in a bowl;
shape mixture into 32 (1-inch) meatballs) Heat a large
non-stick
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 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.