1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 large cucumber, peeled, seeded and finely chopped
2 Tbsp. chopped fresh dill
2 Tbsp. fresh lemon juice
1 clove garlic, minced
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Let's Make It
Heat oven to 400°F.
Mix first 6 ingredients just until blended; shape into 52 (1-inch) balls. Place on rimmed baking sheet sprayed with cooking spray.
Bake 15 min. or until done (165ºF). Meanwhile, combine remaining ingredients.
Thread 2 meatballs onto each of 26 small skewers. Serve with sour cream mixture.
Prepare using lean ground turkey or chicken.
Prepare meatballs as directed, except do not bake; place in single layer on plastic wrap-covered baking sheet. Freeze 5 hours or until completely frozen. Transfer meatballs to freezer-weight resealable plastic bags. Freeze up to 2 months. When ready to serve, place in refrigerator 6 to 8 hours to thaw, then bake in 400°F oven 20 to 25 min. or until done. A few minutes before meatballs are done, prepare dipping sauce as directed. Serve meatballs with sauce.
How to Make Fresh Bread Crumbs
Trim and discard crusts from bread slices. Cut or tear bread into small pieces. Use pulsing action to process bread, in batches, in food processor until fine crumbs form. Or, freeze the crustless bread slices and grate into crumbs with a hand-held metal grater.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.