Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a large bowl combine (i use my hands) the vegetarian beef substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk. when mixed it should be sticky but stay together when rolled into a ball. roll into balls (1.5-2 inches in diameter). heat oil for cooking in a pan, it should coat all surfaces. over medium cook the meatballs until each side is browned. then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk. place meatballs on top of this mixture. combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs. cover and cook in a 350 degree oven for 1-1.5 hours.

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.