Combine ground pork, onion, bread crumbs, egg yolk, 1 Tbsp. (15 mL) dill and Hellmann's® Real Mayonnaise in medium bowl; shape into 1-1/2-inch (4 cm) meatballs.
Cook meatballs in medium non-stick skillet until thoroughly cooked, turning occasionally, about 5 minutes. Remove meatballs and set aside.
Melt Becel® Buttery Taste margarine* over low heat in same skillet, then stir in flour. Stir in chicken broth and bring to a boil, stirring frequently. Reduce heat to low and simmer, stirring frequently, until sauce starts to thicken, about 10 minutes. Return meatballs to skillet and stir to coat with sauce; heat through. Garnish with remaining dill.