A homemade Sloppy Joe recipe that’s true to its name – sloppy moreish deliciousness! These Sloppy Joes are savoury and sweet with a touch of tang. Terrific freezer friendly meal option and to scale up to make vast quantities to feed a hungry crowd.
Make it a quick meal, or let it cook long and slow – you’ll be rewarded with extra tender meat and extra flavour. Just clamp the lid on and walk away!
A Sloppy Joe recipe you’ll love!
I read somewhere that Sloppy Joes are a “Poor man’s barbecue”, and I blinked, somewhat bemused. Because while it’s a terrifically economical meal option and easy to scale up to feed a crowd, it never crossed my mind as a choice for budget reasons.
It’s just darn tasty – and everybody loves it.
Moreish. Juicy, savoury, a touch sweet and it’s one of those things where you take a bite and it’s so good, you don’t want to talk, you just want to keep eating, until the entire Sloppy Joe sandwich is inhaled and you contemplate whether to wait the recommended 20 minutes for “stomach creep” to kick in, or just go another one right now.
Homemade Sloppy Joes
Here in Australia, we don’t have Sloppy Joe seasoning mixes or sauces. So packet mixes aren’t an option – and even if they were, I’d still make it from scratch because it’s easy. It doesn’t require any hard to find ingredients and in fact, I’m pretty sure the ingredients that go in Sloppy Joes are standard pantry items for most people.
OK, so if you spied the ketchup in the photo below, I know this isn’t technically “made from scratch” BUT this recipe uses a lot less ketchup than many. Also, I prefer using plain crushed canned tomato rather than a flavoured canned tomato sauce and adding my own seasonings.
Like making Bolognese….
Once you’ve gathered the ingredients, it’s basically like making Bolognese. And the flavour is somewhat reminiscent of it too, except Sloppy Joes taste a bit more like BBQ Sauce.
The one big difference is that the sauce is cooked right down so it’s really thick and not saucy at all. Juicy but not saucy, otherwise it’s too wet to pile onto sliders. Nobody wants soggy Sloppy Joes!
How to serve Sloppy Joes
As for serving:
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The rolls – any soft bread rolls will work great, but no one has ever said NO to Sloppy Joes served on normal sliced bread!
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TOAST the bread, no matter what you use – this helps stop the Sloppy Joe filling from soaking it;
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Buttering is optional – I don’t because I can’t taste it once all that juicy filling is piled on;
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Cheese is optional for most people, but around these parts – it’s essential. Slices or grated. My favourite is Swiss or Gruyere, then Cheddar;
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Other fixings – pickles (dill pickle, onion, anything of choice!), jalapeño or chillies (fresh or canned), hot sauce (if you like a kick!). For crunch, try corn chips/fritos or Slaw (see note below).
On the side – in the States, the Sloppy Joes I had came with crisps on the side. I wouldn’t do that for a meal, but for gatherings, I love the idea of laying out a big pot of Sloppy Joe filling, a basket of warm buns and bowls of crisps!
For a meal option, try serving it with this Everyday Cabbage Salad (which is my non-mayo Slaw). That would work well as it can be the side salad or be used in the Sloppy Joe Sandwiches. A classic mayo-based Coleslaw is also an option, but I think the Sloppy Joe Sauce works better with the fresher no-mayonnaise Slaw.
And don’t forget – this is ideal freezer food! Make a BIG BATCH and freeze in serving size portions!! – Nagi x
The best of ground beef / mince recipes
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Meatloaf (reader fave!)
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Salisbury Steak (big reader fave!)
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See all Ground Beef / Mince recipes
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Sloppy Joe recipe!
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Sloppy Joes
Ingredients
- 1 tbsp /15g butter
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 green capsicum/bell pepper , diced
- 500 g/1lb ground beef (mince) (Note 1)
- 1 tbsp Dijon mustard OR 1 tsp dry mustard
- 1.5 tbsp brown sugar
- 1/2 cup ketchup
- 400 g/14oz crushed tomato , canned
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 beef bouillon cube , crumbled (Note 2)
- 1/4 tsp black pepper
To serve:
- 5 to 6 soft rolls (Note 3)
- Cheese slices (optional)
- Other fixing options - see Note 4
Instructions
- Melt butter in a large pot over high heat.
- Ad garlic and onion, cook for 2 minutes until onion is almost translucent.
- Add capsicum and cook for 2 minutes until softened.
- Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add remaining ingredients. Mix well, then turn heat down to medium low (or low for strong stoves).
- Cover and cook for 30 minutes, stirring once or twice to make sure it doesn't catch on the base. (If in rush, cook 15 minutes without lid)
- Remove lid and give it a good stir for a minute. Mixture should be thick, not runny and saucy (see video). Adjust salt to taste.
- Toast rolls. Butter if desired (I don't).
- Pile on lots of filling, immediately top with cheese (heat should semi melt, otherwise pop under broiler/grill). Top with lid and serve immediately!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
After having just gotten back from 2 weeks in Vietnam, he was very concerned as he watched me pack for a weekend away with friends.
Relief set in when he saw I also packed a bag for him. (And he checked thoroughly to ensure his favourite toys and treats were included)
Debra Cook says
CZn you remind me what bouillon cubes you use? I know there is ox in the name but I don’t think it’s Herb ox
Nagi says
Hi Debra, Oxo is the brand 🙂 N x
Jess says
I have tried many of your recipes and this is a new favourite to add to the list. Served ours with potato wedges & sweet potato fries, it Was delicious.. Thanks for the recipe
Joan says
Mmm! This was delicious! I opted out of the bun, used no sugar ketchup ( lowered the carbs) and spooned this into red and orange bell peppers and topped with shredded cheddar. It was fantastic! Definitely a keeper! 🙂
Andy Okun says
Your recipe is very similar to the way I have been doing it. I also add a touch of smoked paprika to mine. But you add some things that I have not tried such as the beef bullion and bell peppers. I have used ghost peppers (when they are in season) cause I love the very spicy hot side of life. I definitely will give your version a try real soon. I am definitely thinking the beef bullion will add another hearty dimension that mine is lacking.
Nagi says
Love to know what you think once you try it Andy – the addition of ghost peppers sounds great! N x
Aimée says
Hi! Could you cut down the tomato sauce quantity at all?
Thanks!
Renee Behan-Howell says
This was delicious but overly sweet for my Aussie palate. An addition of miso paste, extra mustard, smoked paprika, nutmeg and parsley gave it a savoury hit. Next time I’ll leave out the sugar and use a half measure of maple syrup in its place.
Jerri Chessecake says
This was actually my first time eating sloppy joes so i don’t know what the’re supposed To tastes like but these were really good and easy to make so i’m glad this was my first experience!
Nagi says
I’m so glad you enjoyed them Jerri! N x
Meaghan says
Delicious and easy to make!
Lesley says
Very good recipe. Will make again. Served open face over toasted brioche buns.
Mel says
Flavour was different from my memory of sloppy Joes and my recent cooks. I needed more salt and quite a lot of Mexican chili powder to get it close to my goal.
But that’s on me and my preferences. Another great recipe. Xx
Amy says
Love this recipe! Jalapenos give it a good spice
Netha says
Made for a great tasting open-face sloppy joe sandwich. I will make it again.
Gigi says
Nagi, I normally use a sloppy Joe spice packet to make my sloppy Joe’s and they are fine. Today I took a few extra steps to make your recipe and Wowza! Your recipe blew the spice packet out of the water! Good thing I doubled your recipe! Only thing I cut back on was a tablespoon of the sugar, but otherwise it was identical, and it was delicious. As usual, Nagi, your recipes rock!!
rod rushton says
This was really yasty. Not as sweet as I usually cook, turns out that is a good thing. I used 1 tbsp. of brown sugar instead of 1.5 tbsp. and think that a 1/2 tbsp. is probably enough. I did use a large fresh tomato from my patch.
Boutaina says
Very delicious , i will definitely cook it again.
Tomji says
Nagi, you have done it yet again! Haven’t had Sloppy Joes in many years and saw you had a recipe, I had to try it… these are GREAT! I like that these Sloppy Joes are not overly sweet. Outstanding flavor and comes out to perfect thickness. Looking forward to cooking more of your recipes!
Kirsty Andrews says
ABSOLUTELY DELICIOUS!!! 😀
Put it in the slow cooker for 6hrs then thickened it up with a bit of cornflour in water…just devine!
Jody Hand says
This. Was. Awesome. Thank you! I doubled it and used both green and red peppers along with natural cane sugar vs. the brown. I also used ground meat trimmings from my local grocer (so much flavor but fattier). This was a fantastic recipe!! Thank you for sharing it.
Franca Jenniskens says
Hi Nagi, loved this recipe! I didn’t know what crushed tomatoes were, I used canned cubed tomatoes instead. Now I read below that I should have discarded the tomato paste. I thought the mixture was a little bit sour, I used a bit more sugar. Is this possibly because I added the tomato paste? Can I substitute crushed tomatoes with passata?
Miko says
Whoa. That was quick. Thank you!