Sloppy Joe Meatball Bake
Meatballs transform the classic sloppy Joes into a whole new delectable form without losing any of the deliciousness. Trust us; these little meatballs are just as flavorful as the original ground beef version. With a cheesy, substantial, and saucy profile, this skillet dish is ready in under an hour, making it a perfect meal for any time of day.Beyond their irresistible taste, these meatballs offer incredible versatility. Once cooked, you can enjoy them in various ways: Slide them into a hoagie roll for a saucy meatball sub, savor them straight from the skillet as a hassle-free appetizer (perfect for game day snacks!), or serve this dish as a main course alongside fresh vegetable sides.
Ingredients
- 1 1/2 lb. lean ground beef
- 1 large egg
- 3/4 c. panko bread crumbs
- 1/3 c. 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 c. ketchup
- 1/4 c. water
- 1 tbsp. apple cider vinegar
- 1 tbsp. packed light brown sugar
- 1 tsp. yellow mustard
- 1 1/2 c. (6 oz.) shredded mozzarella
Instructions
- In 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.
- Preheat 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.
- Return 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.
- Broil until cheese is bubbly and golden, about 2 minutes.
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