Luke Approved! Meatballs

2 tablespoons oil
1 medium onion chopped
1 celery stalk, finely chopped
1 to 2 medium sized carrots, finely chopped
3 white or whole wheat bread slices, torn into small pieces
2 pounds ground turkey
1 ½ teaspoon salt
¼ teaspoon black pepper
1 egg
1 8 ounce can tomato sauce
1 tablespoon light brown sugar
1 tablespoon cider vinegar
1 tablespoon prepared or Dijon mustard

Preheat oven to 350 degrees F.

In a non-stick skilled heat oil over medium heat. Add onion, celery and carrots and cook until soft, about 10 minutes. Stir in bread until combined.

Meanwhile, in a large bowl, combine the turkey, salt, pepper, egg and ½ can of tomato sauce until combined, being careful not to over work the turkey. Add the cooked onion and bread mixture and stir until combined. If you are making meatballs, take about 2 tablespoons of turkey mixture and form into a ball. Place on a jelly roll pan lined with parchment paper. Repeat using all of the turkey mixture. If you are making meatloaf, turn out the turkey mixture into a baking dish and shape into a loaf. Optional: Arrange turkey bacon slices on top of the loaf before baking.

In a separate bowl whisk together the remaining ½ of the tomato sauce, the light brown sugar, cider vinegar and mustard, and pour over the meatballs or the meatloaf. (Sauce may need to be doubled or tripled for the meatballs, depending on the size of the ball.)

Place in the oven and cook for about 35 minutes for meatballs until cooked through; cook for about 1 ½ hours for meatloaf, until cooked through

Serves 6