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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
55 mins
Meatballs don’t take the sloppy out of sloppy Joes, they just turn it into a whole new form. Trust us—these little ones are just as delicious as the original ground beef version. Cheesy, hefty, and super-saucy, this skillet dish also comes together in just under an hour, making it the perfect anytime meal.
Besides being irresistibly tasty, this dish is also extremely versatile. Cook up these meatballs, then serve them in a variety of ways: Sandwich them into a hoagie roll for a saucy meatball sub, enjoy them right out of the skillet as an easy appetizer (think game day snacks!), or serve this bake as a main with fresh veggie sides.
Tip: It's important to sear the meatballs first before cooking with the sauce to ensure they get crispy and are cooked through; otherwise, your meatballs might be undercooked or chance falling apart—you don't want that! After cooking in your tomato-based sauce, you'll broil with cheese until everything gets bubbly and golden. We chose mozzarella for our cheese of choice because of how melty and stretchy it gets, but feel free to add your favorite cheese. Cheddar or Monterey Jack would also be delicious here, as would pepper Jack if you want a kick of heat!
Looking for more sloppy Joe remixes? Try our sloppy quesadillas, stuffed peppers, and grilled cheese too.
Tried this? Let us know how it went in the comments below!
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Ingredients
- 1 1/2 lb.
lean ground beef
- 1
large egg
- 3/4 cup
panko bread crumbs
- 1/3 cup
whole milk
- 1
medium yellow onion, finely chopped, divided
- 1 Tbsp.
plus 1 tsp. Worcestershire sauce, divided
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
extra-virgin olive oil, divided
- 1
medium red bell pepper, seeds and ribs removed, finely chopped
- 3
cloves garlic, minced
- 1
(15-oz.) can tomato sauce
- 1/2 cup
ketchup
- 1/4 cup
water
- 1 Tbsp.
apple cider vinegar
- 1 Tbsp.
packed light brown sugar
- 1 tsp.
yellow mustard
- 1 1/2 cups
(6 oz.) shredded mozzarella
Directions
- Step 1In a large bowl, combine ground beef, egg, panko, milk, 1/4 cup onion, 1 teaspoon Worcestershire sauce, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Using a scoop or spoon, scoop meat mixture, roll into about 33 (1 1/2"; 2 tbsp.) balls, and arrange on a plate.
- Step 2Preheat oven to broil on high. In a large Dutch oven or ovenproof pot over medium-high heat, heat 2 tablespoons oil. Arrange meatballs in skillet in a single layer. Cook, turning occasionally, until seared on all sides, 7 to 9 minutes total. Transfer meatballs to a plate; discard grease in pot.
- Step 3Return pot to medium heat and add bell pepper, garlic, and remaining onion and 1 tablespoon oil. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add tomato sauce, ketchup, water, vinegar, brown sugar, mustard, and remaining 1 tablespoon Worcestershire. Using a wooden spoon, scrape any bits from bottom of pot. Return meatballs to pot and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened and meatballs are cooked through, 4 to 6 minutes. Remove pot from heat and sprinkle with cheese.
- Step 4Broil until cheese is bubbly and golden, about 2 minutes.
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