Ground beef or turkey, ketchup, mustard, brown sugar, onion, and celery come together in these slow-cooked Minnesota Sloppy Joes—simple and nostalgic.
So here’s the thing. I wasn’t planning to make Minnesota Sloppy Joes last weekend. It just kinda happened. Like a lot of my favorite meals, really. I was home visiting my folks up north, and between cleaning out the garage (Dad’s latest hobby is collecting old fishing lures?) and helping Mom dig through her recipe box for that one apple crisp recipe with the good topping, I found myself needing to make dinner. For 6 people. Including one teenage cousin who eats like a linebacker.
And guess what I had? A pound of ground beef, some slightly wilty celery, a bottle of ketchup with maybe 1/3 left in it, and a half-used bag of hamburger buns. Not exactly inspired. But it was enough. Because when you’re in Minnesota, and you’re hungry, and there’s a slow cooker in the corner… there’s really only one answer.
You make Sloppy Joes.
Why You’ll Love This Minnesota Sloppy Joes Recipe?
They just do. It’s hard to explain. Maybe it’s the way they always taste familiar, like something you grew up with—even if you didn’t. Or maybe it’s the way that first bite somehow brings you back to potlucks, church basements, and birthday parties with plastic tablecloths and Jell-O salad.
These aren’t the fancy, “gourmet” Sloppy Joes with 15 ingredients and a brioche bun. These are the ones your mom made when she needed to feed you and your friends after sledding all afternoon, and everyone came in with red cheeks and frozen fingers and the smell of that sweet-savory sauce hit you before you even got your boots off.
I’ve made ‘em fancy. I’ve added Worcestershire, a splash of apple cider vinegar, even fresh garlic once (which, okay, actually worked?). But you know what? This simple version, with mustard and ketchup and a little brown sugar, wins every single time.
Ingredient Notes:
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1 lb ground turkey or lean beef – I’ve used both. Turkey’s nice if you’re pretending to be healthy, but beef gives that classic flavor. I once used a mix because that’s what was in the freezer. No regrets.
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3/4 cup ketchup – Don’t overthink it. Just not the weird off-brand stuff that tastes like sugary tomato paste.
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1 tbsp brown sugar – Packed or not. I’ve never measured it perfectly and it’s always fine.
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1 tsp yellow mustard – Yep, the squirt bottle kind. If you’ve got Dijon or fancy grainy stuff, maybe don’t. This is a ballpark mustard moment.
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Chopped onion and celery, to taste – I usually eyeball it. Some days I skip the celery, some days I add extra because it makes me feel like I’m eating vegetables. Whatever.
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Buns – Please toast them. Trust me. Even just in a skillet with a little butter.
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Hamburger pickles + chips (for serving) – Optional, but like… not really optional. The pickle cuts through the sweetness. The chips? Crunch magic.
How To Make Minnesota Sloppy Joes?
This is what I love about this recipe: there’s no stress. No timers. No “what if I forget it for 20 minutes?” panic. It’s basically foolproof.
Step 1: Brown your meat.
Grab a skillet. Cook the beef or turkey until it’s done, breaking it up as you go. I use a wooden spoon but once used a potato masher and it worked surprisingly well? No judgment if your pan’s a little too small and things get a bit steamy. It’s fine.
Step 2: Dump everything else into your slow cooker.
Ketchup, mustard, brown sugar, onion, celery. Stir it all together. No need for precision here. This isn’t soufflé.
Step 3: Add the cooked meat and stir.
If there’s extra grease, drain it first (or don’t — I’ve definitely skipped this step when I was tired and it still tasted great).
Step 4: Cover and cook on high for 4–5 hours.
I’ve left it on for 6 once because we lost track of time playing cards and nothing bad happened. Actually, it tasted better.
Step 5: Toast your buns and assemble.
I always go bun, scoop of Sloppy Joe mix, layer of pickles, a little crushed potato chips (yeah, right on the sandwich), then the top bun. If things are falling out the sides, you’re doing it right.
Storage Options:
The thing about Minnesota Sloppy Joes is they get better the next day. No idea why. Science? Nostalgia? Who knows. Here’s what to do:
Want To Save This Recipe?
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Fridge: Airtight container, good for 3–4 days. Reheat on the stove or in the microwave. I always go stove because I like to pretend I’m fancy.
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Freezer: 100% yes. Let it cool, portion it out, and freeze. Defrost overnight in the fridge or toss into a saucepan frozen if you’re impatient like me.
Pro tip: leftover Sloppy Joe mix on toast = genius.
Variations and Substitutions:
This is one of those forgiving recipes where you can throw in whatever’s lurking in your fridge and it usually turns out great.
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No ketchup? Use BBQ sauce. Smoky + sweet = chef’s kiss.
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Add heat. Hot sauce, cayenne, chili flakes. Whatever you’ve got.
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Bell peppers instead of celery. Yep.
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Garlic or onion powder if you’re out of fresh. Been there. No one complained.
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Make it vegetarian. Lentils or a plant-based crumble totally work. It’s not exactly the same, but it still slaps.
What to Serve with Minnesota Sloppy Joes?
You don’t need much — these Sloppy Joes can carry the meal. But if you wanna round it out, here’s what works:
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Chips – Honestly, anything salty and crunchy will do.
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Pickle spears – Crunchy, briny, refreshing.
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Coleslaw – Creamy or vinegar-based. Both hit.
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Baked beans – Not fancy ones. The kind from a can. This isn’t the time for artisanal anything.
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Fruit salad – Because life’s about balance, right?
Frequently Asked Questions:
Do I have to use a slow cooker?
Nope! Just simmer everything together on the stove for 30–40 minutes. Stir now and then so nothing sticks.
Can I skip the sugar?
Sure. It won’t be quite as “classic,” but it’ll still be good. Or use a little less if you’re not into sweet-savory things.
Too saucy or not saucy enough?
Adjust as you go. Add more ketchup or a splash of water if it’s too thick. Let it simmer longer with the lid off if it’s too wet.
So yeah. That’s my take on Minnesota Sloppy Joes — messy, hearty, easy, and full of memories I didn’t know I missed until I made them again.
Give them a shot sometime. Make ‘em your way. Toast your buns (please), pile it high, and don’t be afraid of a little drip down the side. That’s part of the fun.
And hey — if you try it, or put your own weird spin on it, tell me! I seriously wanna hear. Bonus points if it involves chips on the sandwich.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Minnesota Sloppy Joes
Ingredients
- 1 pound ground turkey or lean ground beef
- 3/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 1/4 cup chopped onion adjust to taste
- 1/4 cup chopped celery adjust to taste
To Serve:
- Hamburger buns preferably toasted
- Sliced hamburger pickles
- Potato chips optional
Instructions
Brown the meat:
- In a skillet over medium heat, cook the ground turkey or beef until fully browned, breaking it into small crumbles during the cooking process. If preparing a larger quantity, use multiple skillets to allow for even browning. Drain any excess fat as needed.
Combine ingredients in slow cooker:
- While the meat cooks, add ketchup, brown sugar, yellow mustard, chopped onion, and chopped celery to the slow cooker. Stir to combine thoroughly.
Add meat and slow cook:
- Transfer the cooked meat to the slow cooker. Stir again to ensure even distribution of ingredients. Cover and cook on high for 4 to 5 hours. Stir occasionally if possible. Cooking longer is acceptable and may enhance the flavor further.
Prepare to serve:
- Shortly before serving, toast the hamburger buns, if desired. To assemble, spoon the sloppy joe mixture onto the bottom bun, top with pickle slices and a few potato chips if using, then cover with the top bun. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
