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The best homemade sloppy joes on a plate with tater tots.

Homemade Sloppy Joes

These Sloppy Joes combine seasoned ground beef with a sweet and tangy homemade sauce, all made in one skillet in just 30 minutes. Pile the saucy filling onto toasted hamburger buns for a family-friendly dinner everyone will love!
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients  

For the sauce:

  • 2/3 cup ketchup
  • 2 teaspoons yellow mustard
  • 1 Tablespoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 1 Tablespoon brown sugar

For the Sloppy Joes:

  • 2 Tablespoons extra-virgin olive oil
  • 1 cup small diced yellow onion
  • 1 Tablespoon minced garlic
  • 2 Tablespoons tomato paste
  • 2 pounds lean ground beef
  • Buns, for serving

Instructions 

Make the sauce:

  • In a medium bowl, whisk together the ketchup, mustard, Worcestershire sauce, chili powder and brown sugar with 1/4 teaspoon black pepper. Set the mixture aside.

Make the Sloppy Joes:

  • In a large skillet set over medium-low heat, add the oil. Once the oil is hot, add the onions and garlic with a big pinch of salt. Cook the mixture, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
  • Stir in the tomato paste and increase the heat to medium-high. Cook the tomato paste, stirring constantly for 1 minute.
  • Add the ground beef and cook it, breaking it apart with a spatula, until it is no longer pink, 5 to 7 minutes.
  • Stir in the prepared sauce and cook, stirring occasionally, until the sauce has thickened slightly, about 3 minutes. Taste and season the mixture with salt and pepper. 
  • Spoon the meat mixture onto buns and serve. 

Notes

  • Ground meat: I prefer lean ground beef (90/10), but 80/20 works, too. Just drain off the excess fat after browning and before adding the sauce. You can also substitute ground chicken or turkey.
  • Make ahead: Prepare the filling up to 2 days in advance and refrigerate in an airtight container. Warm the filling in a skillet over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if the sauce has thickened.
  • Slow cooker: Prepare the recipe through browning the ground beef. Drain any excess fat, then transfer the beef mixture to a slow cooker. Add the prepared sauce, stir to combine and cook on LOW for 2 to 3 hours. Switch to WARM to keep the filling hot until ready to serve. If the mixture thickens too much, stir in a splash of water or beef broth.
  • Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freezing: Freeze the cooled filling in an airtight, freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
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