Sloppy Joe, Reinvented!

Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30 min Preparation
15 min Cooking
5 Portions


  • 450 g (1 lb) Fontaine Family lean ground beef or veal
  • 60 mL (¼ cup) ketchup
  • 45 mL (3 tbsp.) panko breadcrumbs
  • 30 mL (2 tablespoons) finely chopped red onion
  • 30 mL (2 tablespoons) finely chopped green onion
  • 15 mL (1 tbsp.) chopped garlic
  • 7 cherry tomatoes, halved
  • 1 egg yolk
  • Sriracha to taste
  • 30 mL (2 tbsp.) butter
  • 135g (about ⅓ lb) halloumi (grilling cheese) cut into about 15 cubes
  • Barbecue sauce of your choice


  1. In a large bowl, combine all ingredients except butter, grilling cheese and barbecue sauce.
  2. Shape mixture into 20 meatballs.
  3. In a large skillet, melt butter over medium-high heat. Cook meatballs on all sides for about 15 minutes, until the inside of the meatballs has lost its pink color. Set aside on a plate.
  4. In the same skillet, grill the slices of grilled cheese for about 2 minutes on each side over medium-high heat. Keep an eye on the cooking process to prevent the cheese from burning.
  5. Place four meatballs and three cheese cubes on each skewer, alternating them.

Side dishes

Serve skewers with barbecue sauce

Tips and Tricks