MIX meat, cracker crumbs and 2 Tbsp. of the dressing until well blended. Shape into 32 (1-inch) balls.

HEAT remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 min. or until browned, turning occasionally. Add bouillon; simmer 5 min. or until meatballs are cooked through (160°F).

STIR in sour cream; cook 30 sec. or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.