Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first six ingredients. gently shape into balls about 1 inch in diameter (if you have a melon baller, it helps standardize the size of balls.) in 10-inch frying pan heat oil and brown meat balls. remove from pan and drain on paper towels. drain pan, retaining about 1 tablespoon oil. add broth and drained pineapple. simmer for 5 minutes. meanwhile, make the scottish sauce. combine all ingredients except green pepper and mix until smooth. stir into skillet with pineapple mixture and cook until sauce has thickened. add meatballs and green pepper. cook gently about 10 minutes more. serve with rice.

Target recipe: mix beef, corn flakes, onions, egg, celery salt and garlic powder. mix well and shape into 1 inch balls. brown on all sides in a hot skillet. place meatballs and mushrooms in slow cooker. mix soup, milk and worcestershire sauce. pour over meatballs. cover and cook on high for 1 hour. stir. reduce heat to low for 3 hours. remove from slow cooker and allow to cool. place in freezer bag, label and freeze. to serve: thaw. heat until sauce is smooth, hot and bubbly and meatballs are hot. serve over hot buttered noodles.