Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine onion, egg, mustard and meat. mix together, season with salt and pepper. if too liquid, add breadcrumbs until a ball will hold together. roll into 1 inch meatballs and roll in breadcrumbs. let rest 5 minutes. melt butter in a skillet and fry meatballs at medium temperature until lightly brown. remove meatballs and reserve. add cream to skillet. add pepper to taste and enough chicken stock to make a a nice creamy gravy. add meatballs and cook until heated through. serve meatballs and the cream sauce together with mashed or boiled potatoes.

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.