Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a bowl, beat egg; add 1/3 cups cream, bread crumbs, onion and 1 t. salt. add beef; mix well. shape into 1/2 inch balls. in a dutch oven or soup kettle, brown meatballs in butter, half at a time. remove from pan; set aside. drain fat. to pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. gradually stir in water; bring to a boil, stirring often. add potatoes and meatballs. reduce heat; cover and summer for 25 minutes or until the potatoes are tender. stir in the peas and remaining cream; heat through.

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.