Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes). stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper. with wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. place in crock pot. in bowl, mix together soup and flour; pour over meatballs. cook on high until cooked through (about 4 hours); stir. stir in sour cream and worcestershire sauce. serve sprinkled with remaining parsley.

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.