Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak the bread crumbs in the milk; mix with the ground beef. add the eggs, onion, garlic powder, salt, pepper, nutmeg, and mustard; mix throughly. shape into 40-50 bite sized meatballs. bake meatballs at 350 degrees for 20 minutes. mix the remaining ingredients in a separate pan or crockpot. simmer until the sauce thickens. if necessary, add a little flour or cornstarch to give the sauce enough body to stick to the meatballs. add cooked meatballs. serve with toothpicks. variations: ground tofu may be used instead of the beef.

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.