Ingredients
1/2 cup sour cream2 teaspoons grated Parmesan or Romano cheese2 to 3 teaspoons pepper1 teaspoon salt1 teaspoon dry bread crumbs1/2 teaspoon garlic powder1-1/2 pounds ground beefSAUCE:1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream2 teaspoons dill weed1/2 teaspoon sugar1/2 teaspoon pepper1/4 teaspoon garlic powder
Preparation
In a large bowl, combine sour cream and cheese. Add the 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 to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2-3 hours or until heated through.
