Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take off any rings - your hands are going to get sloppy! if using instant potatoes, make them first. preheat oven to 350 degrees. combine all ingredients in a large bowl, except for flour and milk, and mix well using your hands. form into medium sized balls and roll in wondra flour until coated. place on baking pan coated w/ pam about 1-2 inches apart. bake for eight minutes, then turn meatballs over and bake for another eight minutes. put meatballs in a large casserole dish and pour evaporated milk all over. sprinkle additional nutmeg over the entire dish. bake at 350 for 15-20 minutes or until golden brown. serve hot over egg noodles.

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.