Print
Total:
45 min
Active:
15 min
Yield:
8 to10 servings
Level:
Easy
Total:
45 min
Active:
15 min
Yield:
8 to10 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 3 pounds ground turkey
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly cracked black pepper
  • 5 cloves garlic, grated
  • 2 green bell peppers, diced
  • 1 large onion, finely diced
  • 1 (28-ounce) can crushed tomatoes
  • 14 ounces tomato puree
  • 1 cup ketchup
  • 4 tablespoons brown sugar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 24 small potato rolls, lightly toasted

Directions

Watch how to make this recipe.

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.

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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