Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: mix the meat, seasonings, egg and onion. wet the bread with water before adding it to meat. mush it all together and form little meat balls. heat oil in frying pan and add meatballs. don't move them to much or they will break. when brown on both sides, take out. brown flour in same frying pan. add water and canned milk to make gravy. simmer for 20 minutes. in another pan while the balls are simmering. make the egg noodles according to package directions; drain and add butter. and 1/2 the sour cream. add 1/2 the 8 oz pkg of sour cream to the meatballs at very end. serve over warm buttered sour creamed egg noodles.