Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whisk eggs, add ground meat, half and half,onion soup mix, breadcrumbs,salt and pepper. will be sticky, so wet hands and shape into meatballs. fry or bake in olive oil until lightly browned. if baking bake at 425* for 20 minutes. drain on paper towels. whisk soup and milk together in oven proof casserole dish. add meatballs. bake at 325* for 1 1/2 hours. cook noodles, drain. add butter and parsley. serve meatballs over buttered noodles. i use cream of chicken soup for the sauce because my husband does not like mushrooms.

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.