Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine first 5 ingredients in large bowl by hand. form golf ball sized meatballs(cocktail sized). put in frying pan with evoo(olive oil) and brown. drain all meatballs on paper towel. while cooking meatballs in batches, i start making the sauce. in large pot(i usually double the sauce recipe) combine all but the sour cream. simmer low for 20 minutes. once brown sugar dissolves then add sour cream. add meatballs once sour cream is blended into sauce. simmer low with all meatballs about 30-45minutes or crock pot low for 4 hours. serve with crusty bread to dip!

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.