Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix all ingredients thoroughly. shape into small size balls about walnut size. brown in ¼ cup hot oil, you may need more oil. remove meatballs and make gravy. return meatballs to gravy and cook 15-20 minutes. for gravy: stir in ½ cup flour, 2-tsp. paprika, 1 teaspoons salt, ¼ teaspoons pepper into hot fat in skillet. stir in 4-cups boiling water. add 1 ½ cups of sour cream. for a smaller group of people, cut the recipe down to about half or even to 1/3.

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.