Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for meatballs: fry the onion till golden in a couple of tablespoons of lightly browned butter. mash the potatoes mix all the ingredients until meatball consistency. flavour with salt, white pepper and (optional) a little finely crushed allspice. shape the mixture into relatively large, round balls and transfer to a floured cutting board. fry them slowly in plenty of butter. cream sauce: melt butter in pan and add flour, whisk till golden brown and flour is cooked. add beef stock and cream until desired thickness. season well with salt and pepper. serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.

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.