Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak bread crumbs in milk. then chop onion fine and cook in 1 tblsp. butter until slightly brown. add meat, onion, unbeaten egg and seasonings to bread crumb mixture. mix thoroughly. now melt another tablespoon butter in a skillet. form small meatballs by scooping up some of the meat on a teaspoon which has been dipped into the hot fat. brown meat evenly. keep shaking the skillet to make meat balls turn over and over. when well browned and thoroughly cooked, transfer to a plate, add remaining butter to skillet and fry remaining meatballs. now add about 1/2 cup of water to skillet, add sherry and all the meatballs. cook gently over a low heat for about 15 minutes or until all the liquid is absorbed.

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.