Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl combine the meatball mixture, mix well. shape into 1 1/2 inch balls. place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink. meanwhile in a large saucepan combine sauce ingredients. bring to a boil, stirring often. reduce heat; simmer uncovered for 10 minutes. add meatballs, stir gently to coat.

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.