Ballpark-Style Sloppy Joes

Ballpark-Style Sloppy Joes

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.


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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 clove


2 tablespoon


2 teaspoon

Dijon Mustard

1 unit

Beef Stock Concentrate

6 milliliters

Ponzu Sauce

(ContainsFish, Soy, Wheat)

1 tablespoon


10 ounce

Ground Beef

½ cup

Mozzarella Cheese


2 unit

Potato Buns

(ContainsSoy, Wheat, Milk, Eggs)

Not included in your delivery



1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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• 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.


• Evenly top beef filling with mozzarella; cover pan until cheese melts, 1 minute. Remove pan from heat. • Halve and toast buns.


• Fill buns with beef filling and veggies. Divide sloppy joes between plates and serve with potato wedges on the side.