How long does this recipe last?

Once cooled completely, any leftover Sloppy Joe filling can be transferred to an airtight container and stored in the refrigerator for up to 4 days.

Can I freeze the Sloppy Joe filling?

Yes, you can! The fully cooked meat mixture makes a great meal prep option to keep on hand in the freezer. After cooking, allow the Sloppy Joe filling to cool completely. Then, transfer it to an airtight container or freezer-safe bag, and store it in the freezer for up to 6 months.

How should I reheat leftovers?

We recommend reheating leftovers in a large skillet on the stovetop. Thaw them in the fridge overnight. Then, let them simmer over medium heat, and add more water as needed to freshen up the Sloppy Joe sauce if the meat mixture becomes a bit dry.

Can I use ground chicken instead of ground beef or ground turkey?

Yes, ground chicken will have a slightly more mild taste but will still work great.

What’s the difference between a Sloppy Joe and a Sloppy Jane?

A Sloppy Jane is simply a Sloppy Joe that has been made with ground turkey instead of lean ground beef.

Can I make this recipe in the slow cooker?

To make this Healthy Sloppy Joes recipe in the slow cooker, we suggest you first brown the meat in a large skillet. Then, transfer the Sloppy Joe filling to your slow cooker, and let it cook on low until it thickens, 3 to 4 hours.

Can I use tomato paste instead of tomato sauce?

We recommend using tomato paste as it will result in a thicker filling. However, tomato sauce can be used in a pinch. Just adjust If you use tomato sauce, reduce the amount of water added so your Sloppy Joes filling doesn’t become too runny.

What is a typical serving size?

Once fully cooked, this recipe can be divided into 8 generous serving size portions with roughly 4 ounces of meat per serving, or you could stretch it to make 10 to 12 servings, if you were to use less Sloppy Joe filling per serving.

Healthy Sloppy Joes - The Real Food Dietitians

Servings: 8 servings 1x

Ingredients

For Sloppy Joes:

2 lbs. lean ground beef or ground turkey
2 teaspoons avocado oil or olive oil
1 small yellow onion, diced
1 small bell pepper, diced (any color)
3 garlic cloves, minced
1 (6-ounce) can tomato paste
¾ cup water
2 tablespoons yellow mustard or Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon smoked or sweet paprika
½ teaspoon fish sauce (may substitute coconut aminos or tamari)*
1 – 2 teaspoons fine salt
¼ teaspoon black pepper
buns or oven-baked sweet potatoes or Instant Pot sweet potatoes (optional for serving)

Cook Mode Prevent your screen from going dark

Instructions

Place a large skillet over medium to medium-high heat. When the pan is hot, add oil, onions, and peppers. Sauté, stirring occasionally, until onions start to soften (about 5 minutes).
Add the ground beef and garlic. Use a large spoon to break up meat, cook, stirring occasionally until meat is browned and almost cooked through. About 10-12 minutes. Drain meat if desired.
To the meat mixture, add tomato paste, water, mustard, vinegar, fish sauce, paprika, salt, and pepper. Stir well to combine. Continue to cook over medium heat (about 10 minutes) until hot and ground beef is cooked through and peppers are tender.
Taste and season with additional salt and pepper to taste. Serve immediately over buns or baked sweet potatoes. Store leftovers in a covered container in the fridge for up to 4 days. Or, freeze for up to 3 months.

Notes

* Our favorite fish sauce is Red Boat Fish Sauce, which doesn’t contain added sugars and is Whole30 approved. You may also use coconut aminos (also called coconut liquid aminos), which have a similar savory taste to soy sauce but slightly milder and sweeter, and it contains 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: ¼ cup soy sauce mixed with ¼ cup water)

Nutrition Information

Serving Size: 1/8 recipe (doesn't include baked potato)
Calories: 176
Fat: 4 g
(Sat Fat: 2 g)
Sodium: 444 mg
Carbohydrate: 7 g
(Fiber: 1 g
Sugar: 4 g)
Protein: 27 g
Cholesterol: 68 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Jessica Beacom