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