I actually had never tried sloppy joes until I made this version from Cooking Light, but I am so glad I waited instead of having some dreadful version that everyone seems to remember from their school cafeteria. I’m not sure why they have such a bad rap, but let these almost meatless sliders change your mind.
I love this recipe and am so excited to share it with you today! As I’ve mentioned before on Lemon & Mocha, Matt and I try to eat vegetarian a couple nights a week for both cost and health reasons. However, I love the idea of almost meatless. In these almost meatless sloppy joes the ground beef isn’t the focus of the dish, but it provides a great richness and heartiness.
“Almost Meatless” Albondigas
1/2 cup steel-cut oatmeal
1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
4 cloves garlic, minced
1 chipotle in adobo sauce, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1/2 lb ground lamb
2 tsp olive oil
1 small onion, cut into 1/4-inch dice (about 1 cup)
1 28-oz can crushed tomatoes
1 cup water
Juice from 1 lime