Description
This Easy Gluten-Free Sloppy Joes recipe is a quick and delicious dinner option perfect for weeknights. Made with lean ground beef and a flavorful sauce, it’s served on toasted gluten-free buns for a hearty, crowd-pleasing meal ready in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 pound extra lean ground beef (93-97% lean)
- 1/2 cup finely diced onion
- 1/2 cup finely diced green bell pepper
- 1-2 cloves garlic, finely minced
- 3/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2-1 teaspoon brown sugar (optional)
- 1 tablespoon tomato paste
- 1 teaspoon yellow mustard
- 1/2 teaspoon Worcestershire sauce
- 2/3 cup ketchup
- 1/3 cup water (or more, if needed)
- 6 gluten-free buns (for serving, optional)
Instructions
- Toast the Buns: If time allows, lightly toast gluten-free buns in the oven or in a pan until golden. Optionally, brush with butter or olive oil spray to enhance crispness.
- Brown the Beef: Heat olive oil or butter in a large skillet over medium-high heat. Add ground beef and cook for 8-10 minutes, breaking it into small pieces until browned and cooked through. Remove beef from skillet and set aside. Drain excess fat leaving about 1 tablespoon if needed.
- Cook the Vegetables: Add diced onion and green bell pepper to the skillet. Cook over medium heat for 4-5 minutes until vegetables are softened and onion is translucent.
- Mix in the Sauce: Return the beef and any collected juices to the skillet. Stir in the minced garlic, chili powder, kosher salt, black pepper, and brown sugar if using. Add tomato paste, mustard, Worcestershire sauce, ketchup, and water. Mix well to combine.
- Cook to Thicken: Reduce heat to low and simmer the sloppy joe mixture for 5-8 minutes, stirring regularly, until the sauce reaches your desired thickness. Add a splash of water if too thick, or cook longer if too saucy.
- Serve: Spoon the sloppy joe mixture onto toasted gluten-free buns, baked potatoes, or serve as a bowl with sides like sweet potatoes and coleslaw. Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.
Notes
- This quick recipe is perfect for an easy weeknight dinner done in under 30 minutes.
- Use lean ground beef to reduce fat and grease; no need to drain if very lean beef is used.
- Adding brown sugar is optional for a hint of sweetness to balance the tangy sauce.
- Adjust water quantity to achieve preferred sauce consistency.
- Gluten-free buns can be toasted for better texture but can be skipped if preferred.
Nutrition
- Serving Size: 0.5 cup
- Calories: 185 kcal
- Sugar: 8.8 g
- Sodium: 459.7 mg
- Fat: 7.7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 12.2 g
- Fiber: 0.8 g
- Protein: 16.2 g
- Cholesterol: 47.5 mg
