Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: take all the ingredients except the soup, milk and oil, mix it in a large mixing bowl with your hands. once mix roll the mixture into 1.5 inch balls. this will yield about 50 balls. please them in a large heated frying pan with the oil. fry the balls until they are completely cooked. in a large pot, or crockpot add the 2 cans of soup and 1 can of milk. when the balls are done place the balls in with the soup. this is best served on to egg noodles. 3-4 balls per serving.

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.