Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fry the onion light yellow in a little butter. soak the breadcrumbs in the liquid. mix everything well and add spices to taste. make 1- to 1 1/2-inch meatballs with the help of two wet spoons. put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer). place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream. boil for a few minutes. add soy, salt and pepper to taste and pour the hot sauce over the meatballs. serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.

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.