National Sloppy Joe Day - Recipe Video

This is the leanest Sloppy Joe you will ever eat. On this auspicious day in celebration of National Sloppy Joe Day, I have my version that is for the diet-conscious who uses ground chicken or turkey. And ground poultry seems to be a buck cheaper than ground beef these days.

Sloppy Joes are typically made with ground beef, and depending on the fat content, you will have a gallon of grease after browning the beef. So, not only is my homemade poultry Sloppy Joe Burger delicious, but it also fits into almost any dietary regimen.

I found a package on sale!

Hi, I am The 99 Cent Chef, and I am a tightwad. I seldom cook with ground beef anymore. Since I created this blog in 2007, I've weaned myself off this artery-clogging but oh-so-tasty protein and learned to love ground poultry. 

The kind I use is mechanically separated and typically found in the frozen deli case. It's more watery than fresh ground chicken (or turkey), but I've found that it firms up fine during baking or sauteing. Of course, use your favorite local ground turkey or chicken, mechanically separated or not.

My Ground Chicken Sloppy Joe Burger is loaded with flavor, using sauteed fresh veggies, pungent chili powder, ground cumin, and brown sugar -- all in a thick sauce of tomato and ketchup. 

Upon the first bite of my homemade Sloppy Joe, you will flashback to your childhood: when Mom put the steaming meaty bowl of goodness on the dinner table, and you piled on the sloppy mess between a bun -- then dribbled it all over your fingers, while staining the front of your tee shirt, as you scarfed it all down as fast as you could.

I used a pound of ground chicken for this recipe, so the end result will easily and cheaply feed your hungry brood -- just make sure to lay out extra napkins. Prices have increased since I originally made the recipe 10 years ago. I find ground turkey more often than chicken these days.

Condiments like Worcestershire sauce, ketchup, and chili powder still show up cheaply.

You could conveniently buy a couple of cans of Sloppy Joe sauce, but you will still have to fry up some meat, so you might as well go the extra step and make my much more delicious homemade Poultry Sloppy Joe. 

And like two of my earlier video recipes, Beanie Weenies, and Chicken Stroganoff, I used stop motion animation -- it makes following cooking directions so much more fun!

Poultry Sloppy Joe's - Video

Play it here. The video runs 3 minutes 18 seconds. 

To view or embed from YouTube, click here.

Ingredients (about 6 - 8 servings, depending on how sloppy you like it!)

• 1 pound of ground chicken, turkey, or beef - I used packages of cheaper, frozen (and thawed) mechanically separated, ground chicken.
• 1 whole small onion - chopped
• 1 stalk of celery (optional) - chopped
• 1/2 bell pepper - green, red, or yellow, chopped.
• 1 tablespoon of garlic - chopped, from a jar or fresh.
• 1 can of tomato sauce (about 15 oz.) - okay to use crushed, whole, or chopped tomatoes. Just break apart into smaller chunks when sauteing.
• 1/4 cup of ketchup
• 1 tablespoon of Worcestershire Sauce
• 1 tablespoon of brown sugar - or your favorite sweetener (may need less, depending on sweetener potency).
• 1 tablespoon of chili powder
• 1 teaspoon of ground cumin (optional)
• 2 tablespoons of oil - 1 tbsp. for sauteing chicken, and 1 tbsp. oil for sauteing veggies.
• Salt and pepper to taste.

Serve on hamburger buns

Directions
In a large pan or pot, add a teaspoon of oil over medium heat, then add ground chicken. I spread out the chicken to cover the bottom of the pan and just sit back and let one side brown. You don't need to brown both sides. It should take about 7-10 minutes. 

Turn over meat and break apart into bite-sized pieces -- like you would for a spaghetti meat sauce. Remove from pan and set aside.

Add another teaspoon of oil to the pan. You can add chopped celery, bell pepper, onion, and garlic to the same pan -- or you could have been sauteing the veggies, at the same time as the chicken, in another pan -- it's up to you. Stir and cook veggies for about 5-10 minutes, until onions begin to turn light brown and caramelize.

When veggies are done, add cooked ground chicken. Pour in a can of tomato sauce and a 1/4 cup of ketchup, and mix well.

The final additions are the seasonings, including Worcestershire Sauce, ground cumin, and chile powder, brown sugar, salt, and pepper to taste. Mix the Poultry Sloppy Joe sauce well.

Bring to a simmer, then reduce the heat to low. Cover and cook for 10 - 15 minutes. Check during the last five minutes and stir. You want a thick chili consistency -- not too watery. Uncover and let sit a couple of minutes, and the sauce will thicken even more.

Get out the hamburger buns and load them up -- but don't forget the extra napkins!

Meatball Submarine Sandwich - Recipe

 It's all about the meatballs in a Meatball Sub, and my Meatball recipe is loaded. And I make gargantuan meatballs, so get ready for a big bite!

A warm Meatball Submarine Sandwich is a thing of beauty. Simply delicious. No need for anything extra but a thick Marinara Sauce. 

You do want a large bread roll to hold all this goodness. It can be a crusty one or a regular soft roll. I find mine in the bargain bin from my local grocery store.

     Click on any photo to see larger.

I'm not embarrassed to admit that I enjoy a fast-food Subway Meatball Sandwich. When I order mine, I get everything on it. With all the salad toppings available, I go for it: cucumber slices, spinach, sliced tomato and red onion, black olives, and melted cheese, oh boy. 

But when I go to an old-school Italian deli for a Meatball Sub, well, it's back to basics, just the Meatballs and Marinara Sauce, please.

For my Loaded Meatball recipe, I use ground Italian-style ground pork. Ground pork is a little cheaper than ground beef.

I've made Meatballs with ground turkey, which I frequently find on sale. Of course, you can use any favorite ground meat(s). 

I mixed ground meat with spinach, sauteed onion, mushrooms, toasted bread, and garlic, making a typically heavy, meaty meatball so light it almost floats off the plate.  

Onions and garlic are cheap anytime. You can substitute with dried or powdered versions. 

One package of spinach leaves or a bundle of spinach is enough. You can use frozen spinach, too. (Drain excess liquid from frozen spinach.)

I have a small patio garden with fresh herbs like basil, oregano, sage, and parsley. You can, again, use dried herbs or an Italian Herb Mix.

Maybe you like a more solid Meatball, then leave out the sauteed veggies and toasted bread for a hefty Meatball. If my Meatballs are too large, then make them small. Make Meatballs your way - it's all good.

I finish the Meatballs with a canned tomato sauce. I've made an Easy Marinara Sauce (click here) with crushed, diced, whole, and just plain tomato sauce. I add a little red wine to this recipe, but you can just add some water that's sloshed around to rinse the tomato can.

I simmer the Meatballs for at least an hour so the sauce breaks down while absorbing the Meatball flavorings. If you are using whole canned tomatoes, then break them apart as the tomato sauce cooks.

Add or subtract any of the above Meatball ingredients. I've made different versions, and the Meatballs have all been tasty.  

My Meatball recipe does double duty; not only are they great added to your favorite pasta, but they fit perfectly into a hefty Meatball Sub.

Meatball Submarine Sandwich - VIDEO          Play it here, video runs 5 minutes, 5 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients 

• Bread Rolls - for sandwiches. Okay to use any favorite bread, like buns or sliced bread.
• Ground Meat - 1 pound. Okay to use any favorite ground meat, including pork, beef, veal, or poultry, or a ground meat mix.
• Spinach - one bunch with most of the stems removed. Okay to use a 6-ounce package of spinach or frozen spinach.  
• Mushrooms - sliced or chopped. 1 package, about 4 to 5 ounces, of any favorite mushrooms.
• 1 Onion - chopped.
• Garlic - 1 tablespoon chopped fresh or from a jar. Okay to use dried garlic.
• Bread - 2 slices toasted. Break into small pieces to mix into ground meat and sauteed veggies.
• Italian herbs - 1 teaspoon fresh or dried, including basil, oregano, sage, and parsley. For fresh herbs, add 2 teaspoons.
• Milk - 1/4 cup, optional.
• Salt & Pepper - to taste, or about half a teaspoon total.
• Oil - 2 tablespoons vegetable oil. One tablespoon to saute the onion, and one tablespoon to saute the Meatballs.

Marinara Sauce

• Tomato Sauce - large 24-ounce can or jar. For a smooth texture, use tomato sauce, but I've made chunky sauce with whole, chopped, or crushed tomatoes. Just break up large tomato pieces as the sauce simmers.
• Red or White Wine - about 1 cup. Okay to substitute one cup of water rinsed from the tomato sauce can.

*I find the Meatballs have enough seasonings, so nothing more is needed in the Marinara Sauce.

Directions

In a large pan or pot, saute the onion for about 5  minutes in a tablespoon of oil until soft.

Add sliced or chopped mushrooms and saute until soft, about 5 minutes.

Add chopped garlic and saute for another minute. Season with salt and pepper to taste and add 1 teaspoon of dried or fresh herbs. 

 Wash the spinach and remove most of the stems. Add spinach and cover the pot to steam and soften the spinach for a few minutes. Give them a stir as spinach cooks down.

In a large bowl mix, ground meat, milk, shredded bread, and sauteed veggies.

Form the meat mixture into meatballs, any size you like (I like large ones), and add to the heated pan with oil. 

Brown the meatballs for about 5 minutes on each side. You may need to do it in a couple of batches, depending on the size of your pan or pot. Partially covering the pan helps firm up the meatballs by steaming, thus making them easier to turn without breaking apart. 

Deglaze the pan with red wine and add tomato sauce. Add another can of tomato sauce for extra servings (especially for Meatball with Pasta). Okay to substitute red wine with a cup of water or a favorite broth.

 Cover and low-simmer meatballs in sauce for 1-2 hours until the sauce is reduced by half. Add water or broth if the liquid cooks out too much. I like a thick sauce, but make it the way you like.

When the Meatballs in Marinara Sauce are done, build a Meatball Sub. Pour on some Marinara Sauce on the bottom slice of the bread roll. Place enough Meatballs to cover the bottom bread roll slice. Close the roll and chow down.

You can also add any favorite topping like sliced black olives, onion, and cheese.

Meatballs In Marinara Sauce

I have a way with meatballs. Mixing ground turkey with sauteed onion, spinach, mushrooms, toasted bread, and garlic makes a Meatball so light it almost floats off the plate. 

Maybe you like a more solid Meatball, then leave out the sauteed veggies and toast for a hefty Meatball. Make Meatballs your way - it's all good.

99c only Stores carry packaged fresh spinach, so it's a natural progression to blend the side dish into the entree -- combining sauteed spinach and Meatballs. If you have a favorite green then add that. You want to saute them until soft, so the Meatballs hold their shape better.

And mushrooms go with meat any day. I like sauteed musky mushrooms on my grilled steak and hamburger. Add any favorite sliced mushrooms.

Onions and garlic are cheap anytime. You can substitute with dried or powdered versions. 

I have a small patio garden with fresh herbs like basil, oregano, sage, and parsley. You can, again, use dried herbs or an Italian Herb Mix.

                        Click on any photo to see larger.

I finish the Meatballs with a canned tomato sauce. I made the sauce with crushed, whole, and plain tomato sauce. I simmer the Meatballs for at least an hour so the sauce breaks down while absorbing the Meatball flavorings. If you are using whole canned tomatoes, break them apart as the tomato sauce cooks.

The meat part is the expensive part. I can find little ground beef and turkey patties for a buck, not enough for a pot of meatballs. I find larger packages of ground pork for breakfast sausage for a dollar. One-pound packages of ground turkey and pork are usually cheaper than ground beef.  

For lighter Meatballs use ground turkey or chicken. Ground poultry is mushier so I sometimes add an egg to the mix to firm up the Meatballs, it's the same way I firm up my Homemade Meatloaf.

Add or subtract any of the above Meatball ingredients. I've made different versions and the Meatballs have all been tasty.  

Meatballs in Marinara Sauce - Video        Play it here, video runs 6 minutes, 19 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (serves 4 - 6)

• Ground Meat - 1 pound. Okay to use any favorite ground meat including pork, beef, veal, chicken, turkey, or a ground meat mix.
• Spinach - one bunch with most of the stems removed. Okay to use a 6-ounce package of spinach, or frozen spinach. If you have other favorite greens then use them.
• Mushrooms - sliced or chopped. 1 package, about 4 ounces, of any favorite mushrooms.
• 1 Onion - chopped.
• Garlic - 1 tablespoon chopped fresh or from a jar. Okay to use dried garlic.
• Bread - 2 toasted slices. Break into small pieces to mix into ground meat and sauteed veggies.
• Italian Herbs - 1 teaspoon fresh or dried, including basil, oregano, sage, and parsley. For fresh herbs add 2 teaspoons.
• Milk - 1/4 cup, optional.
• Oil - 2 tablespoons vegetable oil. One tablespoon to saute onion, and one tablespoon to saute Meatballs.
• Salt & Pepper - to taste, or about half a teaspoon total.

Marinara Sauce

• Red Wine - 1 cup, optional. Okay to use white wine or a favorite broth.
• Tomato Sauce - 24 oz. can of crushed, diced, or tomato sauce. I often use 2 small 16-ounce cans of tomato. If I am feeding extra guests then I will add one more small can of tomato sauce, water, wine, or broth - you can never have too much tomato sauce with meatballs.

Directions

In a large pan or pot saute onion for about 5  minutes in a tablespoon of oil until soft.

Add sliced or chopped mushrooms and saute until soft about 5 minutes. Add chopped garlic and herbs then saute another minute.

Wash the spinach and remove most of the stems. Add spinach and cover the pot to steam spinach to softness for a few minutes. Give them a stir as spinach cooks down.

In a large bowl mix ground meat, toasted bread, milk, and sauteed veggies. Salt and pepper to taste.

Form the meat mixture into Meatballs of any size you like (I like large ones,) and add to the heated pan with oil. 

Brown the Meatballs for about 5 minutes on each side. You may need to do it in a couple of batches depending on the size of your pan or pot. Partially covering the pan helps firm up the Meatballs by steaming, thus making them easier to turn without breaking apart. 

Add red wine (optional) and tomato sauce. Rinse out the tomato sauce can and add the water to the sauce. Okay to add an extra 8-ounce can of tomato sauce for more servings.

Cover and low-simmer Meatballs in the sauce for 1-2 hours until sauce is reduced by half. This is the kind of sauce you can keep warm for a few hours. If too watery then cook the sauce uncovered to thicken.

Add water or broth if the liquid cooks out too much. I like a thick sauce, but make it your way.

Serve Meatballs in Marinara Sauce over your favorite pasta. And you can build a perfect Meatball Submarine Sandwich with my recipe.

Hindsight

I like a lot of veggies in my Meatballs. I've made meatballs without spinach or mushrooms so use what veggies you have on hand - chopped carrot, celery, and bell pepper are other veggies to add. I use this same ground meat and veggie combo for a Loaded Homemade Meatloaf.

 It's okay to make more traditional Meatballs without added veggies. Just season ground meat and mix in a teaspoon of Italian herbs. Form the ground meat into Meatballs and brown them. Finish cooking with tomato sauce and wine. 

An extra flavor to add to Meatballs is a teaspoon of Worcestershire Sauce.

Ground chicken and turkey can be mushy, so I will add a large egg into the mix so the Meatballs will firm up better.