Peppered Meatballs

Peppered meatballs in a sour cream and mushroom gravy

• Ready In: 2 hrs 50 mins
• Serves: 4-6

Ingredients

• 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 3/4ounce) 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

Directions

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.