Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soak bread in milk. add the following to soaked bread: - eggs, slightly beaten. - ground beef. - onion. - sugar. - spices (except dill weed). shape into 1" balls. brown on all sides in skillet (or bake in 400 degree oven for 20 min.). remove meatballs to 2 quart casserole. in skillet, or saucepan: add 5 tbsp flour (or cornstarch) to meat drippings, then add 1 can consomme and 1 can water. note: shake with 1 soup can of water with flour (or cornstarch) if meatballs were baked. then add to consomme. cook, stirring gravy until thick and smooth. add 1 cup light cream and 1 tsp dillweed, and stir until blended. add to meatballs. bake, covered for 30 minutes at 400 degrees.

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.