Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix by hand all ingredients except soup and water; form into balls. brown meatballs in large pan on medium heat. (i usually turn them two to three times and keep them covered while they are cooking, so the insides get cooked a little.) put meatballs on a paper towel to drain excess grease. put the soup and 1 full can (10.5 oz.) of water in a large pot or crock pot and stir down large lumps. add meatballs to soup. simmer for at least 45 minutes on the stove or cook on low for 6-8 hours in the crock pot. serve over egg noodles or rice.

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.