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Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 3 pounds ground turkey

  3. 1 tablespoon garlic powder

  4. 1 tablespoon onion powder

  5. 1 tablespoon smoked paprika

  6. Kosher salt and freshly cracked black pepper

  7. 5 cloves garlic , grated

  8. 2 green bell peppers , diced

  9. 1 large onion, finely diced

  10. 1 (28-ounce) can crushed tomatoes

  11. 14 ounces tomato puree

  12. 1 cup ketchup

  13. 4 tablespoons brown sugar

  14. 3 tablespoons Dijon mustard

  15. 2 tablespoons cider vinegar

  16. 2 tablespoons Worcestershire sauce

  17. 24 small potato rolls, lightly toasted

Instructions Jump to Ingredients ↑

  1. In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika , salt and pepper and cook, breaking up with the back of a wooden spoon or potato masher, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes.

  2. Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted potato rolls.

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