Peppered Meatballs

2 teaspoons grated Parmesan or Romano cheese
2 to 3 teaspoons pepper
1 teaspoon salt
1 teaspoon dry bread crumbs
1/2 teaspoon garlic powder
1-1/2 pounds ground beef

Sauce:
1/2 cup sour cream
1 cup (8 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain.

Transfer meatballs to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through. Makes 1-1/2 dozen (2 cups sauce).