In a large bowl, combine sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into balls and place on a greased rack in a shallow baking pan. Bake at 350 degrees for 20-25 minutes, or until no longer pink, then drain. Transfer meatballs to a 1 1/2 qt slow cooker. Combine sauce ingredients and pour over meatballs. Cover and cook on high 2 hours or until heated through.