Sloppy Joes is sweetened and sautéed ground protein and vegetables. It’s very easy to whip up in a large frying pan and it’s goes well in between sandwich rolls (in the photo), sandwich rounds, on top of mashed cauliflower, or in a warm bowl on it’s own. It also pairs well with creamy coleslaw and no-corn cornbread.

I have a recipe for Sloppy Joes in my cookbook, The Healthy Coconut Flour Cookbook, but I decided to change up the recipe a bit to make it easier, so here’s my latest version of Sloppy Joes. I don’t use coconut flour in this recipe, or any other flour, and instead of ketchup, I add ingredients that would be used to create a sauce that is has the sweet essence of it. And feel free to vary your protein source. I usually use ground turkey or chicken with this recipe.

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5 from 1 vote

Sloppy Joes

Freel free to use the ground protein you prefer.

Also feel free to improvise on the sauce and spices here. You can add a dash of your favorite bbq sauce, a teaspoon of chili powder, and even a tablespoon or 2 of ketchup. My original recipe in my Coconut Flour cookbook uses ketchup, and I improvised by using the basic ingredients of homemade quick & easy ketchup that calls for honey and apple cider vinegar.

Servings: servings

Calories: 407kcal

Ingredients

1 tablespoon olive oil or other oil
2 celery stalks trimmed and diced
1 small onion peeled and diced
2 carrots trimmed and diced
2 garlic cloves peeled and minced
1 green bell pepper trimmed and diced
1 red pepper trimmed and diced
1 pound ground beef or turkey
1 cup tomato puree
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt

US Customary - Metric

Instructions

Heat a large skillet or frying pan on medium heat and add the oil.
Add the celery, onions, and carrots to the skillet and cook, tossing occasionally for about 7 minutes.
Add the garlic and toss with the vegetables. Cook for 1 minute.
Add red and green pepper and toss in with the other vegetables. Cook for 5 more minutes, or until the peppers begin to soften.
Push the vegetables to the sides of the pan and place the ground meat in the center. Use a spatula to move the meat around as it browns.
After a few minutes of browning the meat, blend the vegetables with the meat and add the tomato puree, tomato paste, honey, mustard, vinegar, and salt. Blend well as it cooks.
Cover the pan and let the mixture simmer for 5 to 10 minutes, or until the vegetables are softened to your preference.
Serve very warm with rolls, coleslaw, mashed cauliflower or just on it's own. Store leftovers in the refrigerator for a few days.