Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the bread crumbs, cream and water; set aside for 5 minutes. work together the beef, pork, salt, allspice and onion. gradually add the bread crumbs, then the egg. blend well and fry a sample to test the seasoning. shape into balls. make large meatballs to be served for dinner or small meatballs for the smorgasbord. heat part of the margarine/butter in a skillet. add 10 to 15 meatballs. fry over moderate heat until the meatballs are brown and cooked through. transfer to a serving dish and keep hot while frying the remaining meatballs. serve with boiled potatoes, lingonberries preserve and a tossed salad.

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.