Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil in heavy large skillet over medium high heat. add meatballs and cook until brown, about 8 minute. transfer meatballs to a bowl. add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet. stir in broth and mil. return meatballs to skillet. simmer until liquid thickens enough to coat meatballs, about 5 minute. remove skillet form heat. stir in sour cream. meanwhile, cook noodles according to package instructions. drain noodles and transfer to a large bowl. spoon meatballs and sauce over noodles. serve immediately.

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.