Ballpark-Style Sloppy Joes

Name: Ballpark-Style Sloppy Joes with Mozz, Green Pepper & Potato Wedges
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 12 ounce Yukon Gold Potatoes; 1 unit Yellow Onion; 1 unit Long Green Pepper; 1 clove Garlic; 2 tablespoon Ketchup; 2 teaspoon Dijon Mustard; 1 unit Beef Stock Concentrate; 6 milliliters Ponzu Sauce; 1 tablespoon Cornstarch; 10 ounce Ground Beef; ½ cup Mozzarella Cheese; 2 unit Potato Buns; Salt; Pepper; 1 tablespoon Olive Oil

with Mozz, Green Pepper & Potato Wedges

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Are you the type of person who only goes to baseball games for that huge sausage and pepper hoagie? We’re with you, and that’s why our chefs mashed-up the beloved stadium fare with everyone’s fave weeknight dish. They swapped out sausage links for ground beef simmered in a punchy, ketchup-and-mustard-spiked sauce for a tangy kick. The savory mixture is then topped with melty mozz and a tangle of green pepper and onion, and piled into toasty potato buns. Oh, and did we mention there’s crispy potato wedges on the side? Yeah, we think it’s safe to say this dish knocks it out of the park.

Allergens:

Fish

•Soy

•Wheat

•Milk

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 clove

Garlic

2 tablespoon

Ketchup

2 teaspoon

Dijon Mustard

1 unit

Beef Stock Concentrate

6 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

1 tablespoon

Cornstarch

10 ounce

Ground Beef

½ cup

Mozzarella Cheese

(Contains: Milk)

2 unit

Potato Buns

(Contains: Milk, Eggs, Soy, Wheat)

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories890 kcal

Energy (kJ)3724 kJ

Fat41 g

Saturated Fat17 g

Carbohydrate90 g

Sugar16 g

Dietary Fiber6 g

Protein44 g

Cholesterol120 mg

Sodium1390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Halve, core, and thinly slice green pepper. Peel and mince garlic. • Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.

• While potatoes roast, in a small bowl, combine ketchup, mustard, stock concentrate, ponzu, cornstarch, and 1⁄3 cup water (½ cup for 4 servings).

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook until veggies are browned and tender, 4-6 minutes more. Season with salt and pepper. • Transfer to a medium bowl; cover to keep warm.

• Heat another drizzle of olive oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in garlic and cook until fragrant, 30 seconds. • Add sauce and bring to a boil. Cook until thickened, 2-3 minutes. Season with salt and pepper.