Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix egg and milk, then add breadcrumbs, onion, parsley and pepper. mix with the ground meats and shape into balls (i get around 20 or so). cook meatballs in a pan 1/2 at a time over medium heat until browned evenly on all sides (about 10 minutes). replace all meatballs into a deep skillet or dutch oven type pot. add flour, bullion and about 1 1/2 cups of the milk, stirring over medium low heat, adding the remaining milk gradually, about 1/2 cup at a time, as the sauce begins to thicken. cook until all the milk is incorporated and sauce is thickened. serve over hot noodles.

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.