Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix the meats thoroughly together. add in all the diced vegetables mixing well. salt and pepper to your family's tastes. add bread crumbs until the mixture is very slightly sticky to the hand/fingers. heat up the leftover bacon drippings over medium heat. roll the meat mixture into golf ball size meatballs then roll them in plain bread crumbs. place them in the bacon drippings, browning all sides. when completely browned, place on a paper towel to drain and cool. at this point, you can use a slow cooker or a roasting pan. fill the pan with the soups and the beef broth, whisking to mix thoroughly and get rid of any clumps. add mushrooms if desired. add all the meatballs and heat thoroughly.

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.