Peppered Meatballs

• 1/2 cup sour cream
• 2 teaspoons grated parmesan cheese or 2 teaspoons romano cheese
• 2 -3 teaspoons fresh ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon dry breadcrumbs
• 1/2 teaspoon garlic powder
• 1 1/2 lbs ground beef
• SAUCE
• 1 cup sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 teaspoons dill weed
• 1/2 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic powder
• hot cooked noodles

1. In a 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-inch balls. Place in a greased 15-in.x10-in.x1-in. baking pan. Bake at 350' for 20-25 minutes or until no longer pink.
2. Transfer meatballs to a slow cooker. Combine the sauce ingredients; pour meatballs. Cover and cook on high for 2 hours or until heated through.
3. Serve over hot cooked noodles.

sour cream, parmesan cheese, fresh ground black pepper, kosher salt, breadcrumbs, garlic powder, ground beef, sour cream, cream of mushroom soup, dill weed, sugar, fresh ground black pepper, garlic, noodles

Taken from www.food.com/recipe/peppered-meatballs-118712 (may not work)