Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees f (165 degrees c). in a large bowl combine bread crumbs, onion, pepper, nutmeg. and burger-style crumbles until well blended. add all but 2 tablespoons of milk and test if your "meat" will form a ball. if needed, because the mixture is too dry, add the additional milk. form into 1 1/2 inch balls. in a large skillet over medium heat, brown the 'meat' balls in oil. remove with a slotted spoon and place in a 2 quart casserole dish. whisk flour into drippings in skillet; cook until bubbly, stirring constantly. stir in broth and half-and-half/soy milk/skim milk and continue cooking, stirring, until sauce thickens and boils, about 1 minute. pour over 'meat' balls . bake in preheated oven for 30 minutes.

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.