Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute onions in first tablespoon of oil until translucent. set aside and let cool. combine breadcrumbs and milk, let soak for 10 minutes. in a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. mix thoroughly. form tablespoon of the meat mixture into balls. over medium heat, fry meatballs in second tablespoon of oil until brown on all sides. in a small saucepan, combine gravy and cream; heat through but do not boil. serve meatballs with gravy, boiled potatoes and lingonberry preserves.

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.