Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all the ingredients together. make small balls the size of melon balls (or however big you want them as this makes a lot of little meatballs). spray cookie sheet with cooking spray. bake at 350°f for 30 minutes (for small melon ball size meatballs). bake longer if making larger meatballs.

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.