I first posted this recipe years ago, after making it for my visiting young nephew. Sloppy joes really are a quintessential kid food, aren’t they? After my nephew explained to me that he didn’t like tomatoes with his hamburger and he wanted his onions on top, I explained to him that sloppy joes are made with the onions mixed in with the beef. And he eats spaghetti, so what’s wrong with tomatoes, anyway? He relented. When called to dinner he ate the whole thing (and loved it)!
Video: Easy Sloppy Joes Recipe
What’s a Sloppy Joe?
Depending on where you live, a “Sloppy Joe” can mean many different things. The Sloppy Joe I love is the one I’m presenting here—a sweet and tangy ground beef concoction that you ladle onto a hamburger bun. It’s a mess. Intentionally so. Even though it’s in a bun, it must be eaten with a fork.
How to Make Sloppy Joes
What makes this sloppy joe extra special is that I start with a mirepoix, or sauté of minced carrots, onions, and celery. Then I brown the ground beef and pull everything together with a highly flavored tomato sauce. It’s one of my favorite recipes on the site. I hope you like it, too!
Tips for Making the Best Sloppy Joes
Prep veggies in a food processor: Make prep a breeze by coarsely chopping the onion, celery, and carrots and then pulsing them a few times in the food processor (carrots first; you can do the onions and celery together). Work in batches: This way you don’t crowd the pan when browning the beef. Don’t stir the beef: Once you add the beef, don’t stir the meat much until it has browned well on one side. Add water if needed: If the sloppy joe meat looks like it is getting dry while you simmer it, just add some water to get the consistency you want.
Can You Freeze Leftovers?
You can freeze these for up to 3 months. Just transfer the cooked and cooled mix to a zip-top freezer bag, lay it flat in the freezer (saves space), and freeze. When it’s time to reheat, put it in a saucepan with a little water, heat it through, and serve with freshly toasted hamburger buns.
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Brown the meat well. Don’t crowd the pan, work in batches, and don’t stir the meat until it is well browned on one side. Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. If you’re cooking in batches, use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables) and repeat with the rest of the ground beef. When the meat is done cooking, strain off all but 1 tablespoon of any fat left in the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar, and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
