Best Paleo Sloppy Joes
At the lake during the summer it's easy to make a dish, get in the boat and head over to a friends house. I get to have my granddaughter Brooke with me all summer so my dishes need to be kid approves.
I decided to make sloppy joes then it was easy to wrap and just warm at our friends house. These were a big hit and fed 5 adults and 6 kids. There was about 2 tablespoons left in the pan!
I love veal mixed with my meat as it really lightens up the texture and taste amazing. You can also use pork or just all meat. Of course, the kids just knew it was sloppy joes - They all loved it...
My stomach does not do well with green bell peppers but you can certainly use them in this recipe. I went for the red and yellow. This is also a great dish to use your Cast Iron Pan!
Enjoy xo
Ingredients
- 2 tablespoons coconut oil
- 2 1/2 pounds ground beef
- 1 pound ground lamp
- 1 medium onion, diced (about 1/2 cup)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 cup low sodium chicken broth
- 2 cups sugar free ketchup
- 1 7ounce can tomato paste
- 1 1/2 teaspoon kosher salt
- 3/4 teaspoon freshly ground pepper
- 2 tablespoons coconut sugar
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried mustard
- 1 tablespoon Worcestershire sauce
- 2-3 tablespoons red onion, diced (optional)
Directions
Heat your large pan over medium high heat. Add in coconut oil and let it get hot. Cook your beef and veal; until beef is brown; about 7 minutes. Discard fat (I grab a white paper towel and use tongs to absorb the fat from the pan.
Keeping the temperature the same add in onions, peppers and garlic. Let cook for about 5-7 minutes; until the vegetables begin to soften.
Pour in chicken broth then add in ketchup, tomato paste, salt, pepper, coconut sugar, chili powder, cumin, dried mustard and Worcestershire sauce. Stir together and combine. Press the back of the spoon with the paste to help soften and combine into the mixture.
Before serving add in red onions for some crunch! Serve with your favorite rolls, zucchini noodles or my favorite over roasted cauliflower and broccoli.