Ingredients
For the Filling:
- 1 lb. ground Veal
- 1/4 cups onion, diced
- 1/4 cup bell pepper, chopped
- 2 tbsp butter
- 1 cup tomato sauce
- 2 tbsp sugar free brown sugar
- 4 tbsp Reduced Sugar Ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire Sauce
- 2 tbsp tomato paste
- 1/2 tsp Salt
For the Biscuits:
- 1-1/2 cup Paleo Baking Flour Blend
- 1/8 tsp Baking Powder
- 2 large Eggs
- 2 tbsp Water
- 2 tbsp melted butter
Instructions
To make the filling:
- In a saucepan, melt butter over medium high heat until bubbly. Add the onion and bell pepper and sauté for 3-4 minutes, until vegetables are softened.
- Add the ground veal and cook over medium heat until no longer pink.
- Add tomato sauce through salt and stir to combine. Simmer on low for about 5 minutes.
To make the biscuit:
- In a mixing bowl, place flour mix and baking powder and stir to combine.
- Whisk eggs with 2 tablespoons of water and add to flour mix along with melted butter.
- Stir to combine.
- Using about 1/4 cup of biscuit dough, press in muffin tin and up along the sides to form a cup.
- Fill cup with sloppy joe mixture and sprinkle with a little cheddar cheese if desired.
- Bake in a 350-degree oven for 10-15 minutes, or until biscuits look browned and cheese has melted.
