Easy Sloppy Joe Recipe Slow Cooker

easy ground beef recipes

Con Poulos

These mini sloppy joe "subs," complete with seasoned meatballs, work just as well as apps as they do as a main.

WD Kitchen Tip: Make the meatballs way ahead of time. Freeze the cooked meatballs and sauce separately for up to 2 months. Thaw in the refrigerator, then warm together in a saucepan.

Yields: 4 servings

Prep Time: 0 hours 30 mins

Total Time: 0 hours 30 mins

1 large egg

2 tbsp. Ketchup

2 tbsp. Worcestershire sauce

2 tbsp. balsamic vinegar

Kosher salt and pepper

1/4 c. panko bread crumbs

2 large cloves garlic, finely chopped

1 1/4 lb. ground beef

1 tbsp. olive oil

1 Onion, finely chopped

1 14-oz. can crushed tomatoes in purée

2 tbsp. brown sugar

Green salad, for serving

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Heat broiler. Line a rimmed baking sheet with nonstick foil.
In a large bowl, whisk together the egg, the ketchup, 1 tablespoon each Worcestershire, balsamic, and water, and 1/2 teaspoon each salt and pepper. Stir in the panko. Let sit for 2 minutes; toss with half the garlic.
Add the ground beef and gently mix to combine. Shape the meat mixture into 12 meatballs and place on the prepared baking sheet. Broil until just cooked through, 8 to 10 minutes (they will continue to cook outside the oven).
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, 6 minutes. Uncover and continue cooking until tender, 3 minutes more. Stir in remaining garlic and cook for 1 minute.
Add the crushed tomatoes and sugar and gently simmer for 3 minutes. Stir in remaining Worcestershire and vinegar. Toss the meatballs with the sauce. Serve in the rolls with a green salad, if desired.

PER SERVING 690 CAL, 24 G FAT (7.5 G SAT FAT), 131 MG CHOL, 1,066 MG SOD, 45 G PRO, 74 G CAR, 5 G FIBER

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