Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine beef, egg, breadcrumbs, onion, 3/4 teaspoon salt, and nutmeg in a large mixing bowl; mix well. shape into 1-inch meatballs. heat oil in a large heavy skillet; add meatballs, and brown on all sides. remove meatballs from pan; set aside. drain drippings, reserving 2 tablespoons in skillet. stir in cream cheese, milk, water, parsley, 1/8 teaspoon salt, and thyme into drippings; cook over medium heat, stirring constantly, until smooth and thickened. return meatballs to skillet. serve over noodles, if desired.

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.