Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes). stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper. with wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. place in crock pot. in bowl, mix together soups, flour and 1/4 cup water; pour over meatballs. cook on high until cooked through (about 4 hours); stir. serve sprinkled with parsley flakes. **note:every hour or so, i purged the fat off the top of the sauce. since you don't brown your meat first, a lot of fat is left in the crock pot. instead of stirring it all up and eating it (ew!), i skimmed it off the top with a ladle and discarded it.

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.