Sloppy Joe Meatballs
A Cafeteria Classic Made Into A Meatball
Sloppy Joe Meatballs feature savory beef made into a tangy meatballs using onions, Worcestershire sauce, relish, and a few other ingredients to create a dinner everyone will love. Simmer in a tomato-based sauce in a slow cooker or on your stovetop before serving on its own with chips and pickles or as a sandwich with crinkle cut fries.
Lately I have an obsession with cafeteria food. Last week, in my Tipsy Housewife Newsletter, I had answered a question about all the jobs I have had throughout my life and it made me remember how my Mom worked at a store in Chicago called Venture.
Venture was like the very first Target. It had a cafeteria for employees and customers plus they also sold Icee’s, Popcorn, and other treats.
The cafeteria at the time was a full on diner type place that had great food, so this had me thinking about all kinds of cafeteria food and I decided to do a series of upgraded cafeteria style foods. Thus the idea of the Sloppy Joe Meatballs was born.
I tested out the recipe and let me tell you… It is GOOD. Mister Tipsy even thinks so!
But then again, he likes all my cooking. The recipe is not difficult so there should be very few things you will have questions about.
I will just share a few answers below to questions I do anticipate.
Worcestershire Powder
You will see on the recipe card that it calls for Worcestershire Powder. This can be found on Amazon and it can be used for a lot of recipes.
The flavor intensity of the powder is great. I also have an option on the recipe card to sub with the regular liquid version.
I have now had this powder as a pantry staple. It is great in my Caesar Dressing and my Salisbury Steak.
You can also search Worcestershire Powder on my site in the search bar and all the recipes I use it in will come up and you can scroll through.
Do Not Overmix
One of the secrets to good meatballs is to not over mix the meat mixture. For some “sciencey” reasons I do not know, this makes the meat tighten up and you will have hard balls.
No one wants this. I had an ex friend who would use her kitchen aid to mix her meatballs and she never understood why they were hard as rocks.
You want to combine things with the meat but do not work the meat too hard.
Make Ahead For Convenience
These can be made ahead of time and reheated. They are also easy to freeze.
Plus the recipe card gives directions for the stove/oven or the slow cooker. You will be able to make these easily after work as well.
They are very versatile and will be a new family favorite.
Sloppy Joe Meatballs Recipe
A dinner everyone will love. Sloppy Joe Meatballs made with ground beef, relish, and onion simmered in a tomato based sauce that is both savory and slightly sweet. This recipe can be made ahead of time and frozen as well. Stove top and slow cooker methods can be used to make this recipe.
Ingredients
- 1.5 lbs. of Ground Beef
- 1 medium sized Yellow Onion, finely diced
- 4 tablespoons of Sweet Pickle Relish (divided)
- 1/2 tablespoon of Onion Powder
- 1/2 tablespoon of Garlic Powder
- 1/2 teaspoon of Black Pepper
- 1/2 tablespoons of Worcestershire Powder (pictured in post) or 2 tablespoons of Worcestershire Sauce
- 1 tablespoon of Maple Syrup or Brown Sugar
- 1/2 cup of Ketchup + 2 tablespoons **divided
- 1 can of Tomato Sauce (15 ounces)
- 1 tablespoon of Soy Sauce
- 1/2 tablespoon of Mustard
- 8 ounces of Water
- 2 tablespoons of Butter
- 1 Egg
- 1 sleeve of Saltine Crackers *approximately 35 crackers
Instructions
- In a large bowl add the ground beef, half of the diced onion, 2 tablespoons of the relish, Worcestershire powder or sauce, 2 tablespoons of ketchup, the onion powder, garlic powder and black pepper, the sleeve of crackers (crushed fine), and the egg. Mix this until it is all well incorporated but do not over mix this.
- Form the meat mixture into 3 to 4 inch balls and set aside on a baking sheet to rest. Preheat oven to 350°.
- While the meatballs rest for about 15 minutes, add the butter to a deep sided skillet.
- Add the onion to the butter and sauté over medium heat until the onions are softened and turning golden brown. Add the remaining relish and sauté for about five minutes.
- Add the ketchup, tomato sauce, soy sauce, maple syrup or brown sugar, water, and the mustard. Bring to a simmer, cover, and simmer for 20 minutes, stirring occasionally.
- While the sauce simmers and after the meatballs have rested, add them to the oven and bake for about 15 minutes. You want them semi done but not all the way cooked. *All ovens are different so keep an eye on the time and temp the first time you make these.
- Remove the meatballs from the oven and carefully add to the simmering sauce. I had to add about 1/8th cup of water to the sauce when I added the meatballs cause it was a little too thick. You be the judge.
- Simmer on low, covered, for 15 to 20 minutes until the sauce is thickened and the meatballs are done cooking. Stir occasionally.
- Serve with potato chips and pickles. You can also make sliders with these or serve them over mashed potatoes or with crinkle cut fries.
**If you want to make this in a slow cooker, add all the sauce ingredients directly to a slow cooker. Par bake the meatballs as directed in the steps above, then add them to the slow cooker and cook on low for 4 to 6 hours.