Peppered Meatballs Appetizer

• 1/2 cup sour cream
• 2 teaspoons grated Parmesan cheese
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon dry bread crumbs
• 1/2 teaspoon garlic powder
• 1-1/2 pounds ground beef

   

   

Sauce

• 8 oz. sour cream
• 1 can (10-3/4 oz.) cream of mushroom soup, undiluted
• 2 teaspoons dill weed
• 1/2 teaspoon splenda
• 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 inch meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 350 degrees for 20-25 minutes or until no longer pink; drain.

Transfer meatballs to a slow cooker. Combine the sauce ingredients and pour over the meatballs. Cover and cook on high for 2 hours or until heated through.