Prep 15 mins
Cook 25 mins
From Cooking Light, Jan 1997. Original calls for 6 oz. ground round and 6 oz turkey breast. I have had really good luck feeding this to toddlers and veggie-phobic adults! Feel free to play with the veggies to your own preference; tonight I made these with 1 c mushroom and 1 c finely diced zucchini squash. I also prefer balsamic or cider vinegar here to the red wine. Finally, this does tend to turn out pretty "saucy", so if you like your joes thicker you might consider adding a bit of tomato paste. Enjoy!
- 1 teaspoon olive oil
- 2 cups mushrooms
- 1 cup onion
- 1⁄2 cup green bell pepper
- 1⁄4 cup celery
- 1⁄4 cup carrot
- 2 garlic cloves, minced
- 12 ounces lean ground turkey
- 1⁄4 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 (8 ounce) can no-salt-added tomato sauce
- Heat oil in a large skillet over medium-high heat.
- Add mushrooms and next 7 ingredients (mushrooms through ground round); saute 5 minutes until meat is browned, stirring to crumble.
- Stir in ketchup and next 6 ingredients (ketchup through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Serve on toasted hamburger buns.
I love the versatility of this recipe, and the fact that it is easily adapted to your own preference of veggies.
I used the suggested veggies, as I had them in the fridge, but altered the ratios of them. I grated my carrot, so that it cooked properly, and chopped the other veggies very small.
I went with the balsamic vinegar too, added extra tomato paste to thicken it slightly and a little sugar to take the sting out of it.
Luckily, I don't have a problem with my children eating eating their vegetables, and they really enjoyed this, as did the grown ups of the household.
Thumbs up from us!!
Made for PRMR.