Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350ºf (175ºc). in a large bowl, whisk together the egg and the milk. add the beef, cream of wheat and onion and mix well. shape into 1 inch balls. place balls on a lightly greased baking sheet. bake at 350ºf (175ºc) for about 20 minutes. drain meatballs on paper towels, if needed. then place meatballs in a lightly greased 2 quart casserole dish. in a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. pour over the meatballs. bake uncovered at 350ºf (175ºc) for another 40 minutes. sprinkle with parsley with parsley before serving.

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.