{"id":9383,"date":"2026-04-10T22:07:46","date_gmt":"2026-04-10T22:07:46","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9383"},"modified":"2026-04-10T22:07:53","modified_gmt":"2026-04-10T22:07:53","slug":"sloppy-joes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sloppy-joes\/","title":{"rendered":"Sloppy Joes"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sloppy Joes<\/span><\/h2>\n
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Saucy, beefy, and so satisfying. We\u2019re convinced this is the best recipe for homemade Sloppy Joes. Ground beef in a hearty tomato sauce, served on toasted hamburger buns, is a great option for lunch or dinner. Everyone needs a great and nostalgic Sloppy Joe recipe and THIS. IS. IT.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>5<\/span><\/div>\n\n
Author: <\/span>Natasha Kravchuk – Natasha’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Sauce<\/span><\/h4>
  • 15<\/span> oz<\/span> can tomato sauce<\/span><\/li>
  • \u00bc<\/span> cup<\/span> ketchup*<\/span><\/li>
  • 1<\/span> Tbsp<\/span> Worcestershire sauce<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> yellow mustard<\/span> or to taste<\/span><\/li>
  • 2-3<\/span> tsp<\/span> brown sugar<\/span> or to taste*<\/span><\/li><\/ul><\/div>

    <\/span>For the Sloppy Joes<\/span><\/h4>
    • 1<\/span> Tbsp<\/span> extra light olive oil<\/span> or any high-heat cooking oil<\/span><\/li>
    • 1<\/span> lb<\/span> lean ground beef<\/span> 85%-90% lean<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> fine sea salt<\/span> or to taste<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> freshly ground black pepper<\/span> or to taste<\/span><\/li>
    • 1<\/span> small onion<\/span> finely chopped<\/span><\/li>
    • \u00bd<\/span> small green bell pepper<\/span> seeded and finely diced, or use 1\/2 cup grated carrot<\/span><\/li>
    • 3<\/span> garlic cloves<\/span> minced<\/span><\/li>
    • 5<\/span> hamburger buns<\/span> toasted if desired<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Make the Sauce<\/strong> \u2013 In a medium bowl, combine the tomato sauce, ketchup, Worcestershire sauce, mustard, and brown sugar, and set it aside.<\/span><\/div><\/li>
      • Cook the Beef<\/strong> \u2013 Place a large skillet or dutch oven over medium\/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula. If you see extra fat on the bottom, tilt the pan and spoon it out or blot it up with paper towels. Season with salt and pepper.<\/span><\/div><\/li>
      • Add vegetables<\/strong> \u2013 Stir in the diced peppers and onion. Cook another 5 minutes until the veggies are tender and beef is browned. Add garlic and saute 30 seconds until fragrant, stirring constantly.<\/span><\/div><\/li>
      • Add the sauce<\/strong> and bring to a light boil. Reduce heat to low and simmer uncovered for about 10-15 minutes or until thickened to your liking. Adjust the seasoning taste* and add water if you prefer a looser consistency. Serve on toasted buns for Sloppy Joe Sandwiches.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        *Why ketchup?<\/strong>\u00a0I recently started adding ketchup to my sauce, and I found that it adds more dimension, acidity, and sweetness to improve the flavor of the sauce.\u00a0<\/span>
        <\/div>\n*Add sugar to taste<\/strong>, depending on the sweetness of your ketchup. Start with 2 teaspoons and add more if needed.\u00a0<\/span>
        <\/div>\nSloppy Joe Tasting Guide \u2013\u00a0<\/strong>You can adjust the flavor profile of your sloppy joe based on your preferences. It helps to add a bit of the sauce to a bun and adjust after taking a bite.<\/span>
        <\/div>\n
          \n
        • Too sweet?<\/strong> Add a pinch of salt or \u00bd<\/span> tsp apple-cider vinegar<\/li>\n
        • Too Tangy?<\/strong> Add \u00bd<\/span> tsp brown sugar or a drizzle of ketchup<\/li>\n
        • Too Tomato-y?<\/strong>\u00a0Simmer an extra 5 min to concentrate flavors and caramelize sugars.<\/li>\n
        • Missing depth?<\/strong>\u00a0Add extra Worcestershire.\u00a0<\/li>\n
        • Too loose?<\/strong>\u00a0Simmer uncovered 3-5 minutes to thicken<\/li>\n
        • Too thick?<\/strong>\u00a0Add a splash of water<\/li>\n<\/ul>\nStorage and Reheating:\u00a0<\/strong><\/span>
          <\/div>\n
            \n
          • Refrigerating<\/strong>\u00a0\u2013 Cool to room temperature, cover and refrigerate up to 3 days.<\/li>\n
          • Freezing<\/strong>\u00a0\u2013 transfer the cooled meat sauce to\u00a0freezer-friendly containers\u00a0or freezer bags and freeze for up to 2-3 months. Thaw in the refrigerator overnight.<\/li>\n
          • Reheating<\/strong>\u00a0\u2013 It\u2019s best to reheat a recipe the same way it was cooked. Warm the meat sauce in a pan over the stovetop until hot. You can microwave, but cover to catch messy splatter.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9380,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2506,134,2881,136,2505,687,697],"tags":[],"class_list":["post-9383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","category-american","category-boiled","category-entree","category-lunch","category-sauteed","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/04\/Sloppy-Joe-Recipe-Final-2-scaled-1.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9383"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9383\/revisions"}],"predecessor-version":[{"id":9385,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9383\/revisions\/9385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9380"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}