Easy Turkey Sloppy Joes
These turkey sloppy joes are the perfect snack to have when you. want something light and healthy for a meal. Check out the say recipe here.Edit Snippet
Equipment
Large skillet or saucepan (12-inch / 30cm)
Wooden spoon or silicone spatula
Cutting Board
Chef’s Knife
Instant-read thermometer
Ingredients
1 tablespoon olive oil - 15ml
1 medium onion - finely minced
2 cloves garlic - minced- ½ teaspoon fine sea salt - or to taste
¼ teaspoon ground black pepper - or to taste
3 tablespoons tomato paste - 45g
1 pound ground turkey (minced turkey) - 450g- 1 can diced tomatoes - 28 oz / 794g, undrained
- 2 tablespoons agave nectar - 40g
1 tablespoon apple cider vinegar - 15ml
1 teaspoon tamari sauce - 5ml
4 whole hamburger buns
Instructions
- In a large skillet or wide saucepan, heat olive oil over medium heat. Add the onion and garlic and sauté for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Season with salt and pepper.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Add tomato paste and cook as you stir for 1 to 2 minutes.3 tablespoons tomato paste
- Add the ground turkey and cook for 4–5 minutes, breaking it into small crumbles with a wooden spoon, until no longer pink and it reaches an internal temperature of 165°F / 74°C.1 pound ground turkey (minced turkey)
- Add tomatoes, agave nectar, apple cider vinegar, and tamari.1 can diced tomatoes, 2 tablespoons agave nectar, 1 tablespoon apple cider vinegar, 1 teaspoon tamari sauce
- Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened and clings to the meat rather than pooling at the bottom of the pan.
- Toast the hamburger buns under the broiler or in a dry skillet for 1–2 minutes until lightly golden, then spoon the turkey mixture generously onto each bun.4 whole hamburger buns
Notes
Storage: Refrigerate the meat sauce in an airtight container for up to 4 days. Store sauce and buns separately — buns go soggy fast.
Freezer-friendly: Freeze sauce in individual 1-cup portions for up to 3 months. Reheat from frozen in a saucepan over medium-low with a splash of water, stirring occasionally, until it reaches 165°F / 74°C throughout (about 10 minutes).
Make-ahead: The sauce tastes even better the next day as the flavours meld. Make a full batch and reheat in 3–4 minutes on the stovetop or 90 seconds in the microwave (covered, stirring halfway).
Substitution: Ground chicken works as a 1:1 swap — the flavour is slightly milder, so add an extra ½ teaspoon of tamari. Both must reach 165°F / 74°C internally.
Pro tip: Bloom the tomato paste with the onions and garlic for a full 1–2 minutes before adding the turkey. This removes the raw, tinny edge and builds a deeper, more concentrated sauce base.
Nutrition
Serving: 1servingCalories: 236kcalCarbohydrates: 18gProtein: 29gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 681mgPotassium: 705mgFiber: 2gSugar: 12gVitamin A: 333IUVitamin C: 16mgCalcium: 51mgIron: 2mg
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