These are the best gluten-free Sloppy Joe Sandwiches! They are made from scratch without ketchup, cans of sauce mix, or seasoning packets. This quick and easy recipe is perfect for weeknight dinners, parties, or potlucks because it can also be made ahead.
5 from 1 vote
Prep Time 30mins
Cook Time 30mins
Total Time 50mins
Course Main Course
1red bell pepper, diced
1jalapeno pepper, diced
1.5pounds80/20 ground beef, or .75 lbs ground beef & .75 lbs ground pork, or ground turkey or chicken
2Tablespoonsred wine vinegar
1 ½Tablespoonsbrown sugar, or coconut sugar
½teaspoon black pepper
½teaspoon dry mustard
¼teaspoonground cayenne pepper
Water as needed to thin sauce
Gluten-free hamburger buns
In a large, heavy-bottomed pot over medium heat, heat the olive oil. Then sauté the onion, bell pepper, jalapeño, and garlic until vegetables are soft, about 5 minutes. Remove the vegetables from the pan and set aside.
Brown the ground beef in the same pot, breaking up the meat as it browns. Drain excess fat. Add the vegetables back to the pot.
Add the red wine and scrape up any brown bits from the bottom of the pot. Then stir in the tomato paste.
Add the tomato sauce, red wine vinegar, Worcestershire sauce, brown sugar, and spices. Stir to combine. Add a splash of water if needed to thin the sauce.
Cover. Reduce the heat to low and simmer for at least 20-30 minutes, stirring occasionally. Add in a splash of water as needed to thin the sauce. If the sauce is too thin, leave the lid off and simmer until the desired thickness.
Taste to adjust salt, pepper, and seasonings as needed. Serve on toasted, gluten-free hamburger buns.
Other Cooking Methods:
Instant Pot: The Instant Pot is not recommended for this recipe. The sauce is too thick and may scorch to the bottom of the pot.
Slow Cooker: Brown the meat and sauté the vegetables in a separate pan if needed. Finish cooking the mixture in the slow cooker on low for 4-8 hours or high for 2-3 hours.
Keep Warm: Use the keep warm function on either device for a party or while you're away.
Leftovers will keep well in the refrigerator for several days.
Freeze in an airtight container for up to 4 months. Thaw overnight before reheating.
You can reheat from frozen using the Instant Pot, provided it's frozen in a shape that will fit in the pot. Put the frozen block in the Instant Pot and set to 'steam' for 5-10 minutes.