Tomato Glazed Meatballs

Glaze

Ingredients:

  • 4 teaspoons vegetable oil
  • ¼ cup tomato paste
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt

Directions:

  1. Combine all ingredients in a small saucepan, and whisk constantly over low hear until well combined.
  2. Remove from heat and set aside while preparing meatballs.

Meatloaves

Ingredients:

  • 2 slices sandwich bread, torn up
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1 medium stalk celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt, and more to taste
  • Black pepper, to taste
  • 2 1/2 pounds ground turkey or beef
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Worcestershire sauce

Directions:

  1. Set the oven at 350 degrees.
  2. Put torn bread pieces into a food processor and pulse until breadcrumbs are formed.
  3. Transfer breadcrumbs to a large bowl.
  4. Pulse the veggies (onion, garlic, celery, and carrot) in the processor until finely chopped.
  5. Coat a large pan in olive oil and heat over medium heat.
  6. Add the vegetable mixture, salt, and pepper.
  7. Cook, stirring often, for 10 minutes – until the vegetables begin to brown.
  8. Mix the vegetables into the breadcrumbs.
  9. Add the meat, tomato paste, paprika, mustard, and Worcestershire.
  10. Use your hands to thoroughly blended mixture (don’t over mix!).
  11. With wet hands, form the mixture into meatballs (about 2-3 inches wide – whatever your preference is)
  12. Place meatballs in a 9×13 baking dish.  Make sure they are at least an inch away from one another.
  13. Brush each meatball with a generous brush of tomato glaze.
  14. Bake for 20 minutes or until they are cooked through.
  15. Serve with additional glaze, atop browned butter mashed potatoes.

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