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 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 the meatballs to a 1 1/2 qt. slow cooker. Combine the sauce ingredients;pour over meatballs. Cover and cook on high for 2 hours or until heated through. Yeild: 1 1/2 dozen (2 cups sauce).