Smothered Sunday Meatballs

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a wire rack and place it in the middle of a rimmed 18x26-inch baking sheet.

Step 3 -In a large bowl, add 1/2 cup of the sour cream and the parmesan cheese and stir to combine.

Step 4 -Add 2 teaspoons of the black pepper, the salt, the breadcrumbs, and 1/2 teaspoon of the garlic powder to the sour cream-parmesan mixture and stir to combine.

Step 5 -By hand, crumble the ground beef into the sour cream mixture and mix thoroughly but gently.

Step 6 -By hand, gently shape the beef mixture into 1-inch balls.

Step 7 -In a single layer, evenly place the meatballs on the prepared wire rack on the baking sheet.

Step 8 -Bake until the beef is no longer pink, but isn't quite cooked through yet, about 20-25 minutes. Drain and discard any liquid.

Step 9 -In a clean large bowl, add the cream of mushroom soup, the remaining sour cream, 2 teaspoons of the dillweed, the granulated sugar, the remaining black pepper, and the remaining garlic powder and whisk to combine.

Step 10 -In a 1 1/2-quart slow cooker, add the meatballs.

Step 11 -Evenly pour the sauce mixture over the meatballs and lightly stir to combine.

Step 12 -Cover the slow cooker and cook until heated through and the beef reaches an internal temperature of 145 degrees F, about 2-3 hours on the high setting.

Step 13 -Serve garnished with the extra dillweed.