Ground beef and sausage are the dynamic duo of the kitchen, ready to transform into mouthwatering meals for any occasion. Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 delicious recipes that promise to delight your taste buds and simplify your cooking. Let’s get cooking!
Spicy Sausage and Beef Stuffed Peppers
Zesty flavors and hearty fillings are what make these Spicy Sausage and Beef Stuffed Peppers a standout dish in my kitchen. I remember the first time I made them for a family gathering; the aroma alone had everyone hovering around the oven, eager for a taste.
Ingredients
- 4 large bell peppers, vibrant and firm
- 1 lb ground beef, lean and finely textured
- 1/2 lb spicy Italian sausage, casings removed
- 1 cup cooked white rice, fluffy and slightly sticky
- 1/2 cup sharp cheddar cheese, freshly grated
- 1/4 cup rich tomato sauce, homemade or your favorite brand
- 2 cloves garlic, minced to release their pungent aroma
- 1 tsp smoked paprika, for a deep, woody flavor
- 1/2 tsp crushed red pepper flakes, for that extra kick
- Salt, just a pinch to enhance all the flavors
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the filling.
- In a large skillet over medium heat, brown the ground beef and spicy Italian sausage until fully cooked, about 8-10 minutes. Tip: Drain excess fat to keep the filling from being greasy.
- Add the minced garlic, smoked paprika, and crushed red pepper flakes to the meat, stirring for 1 minute until fragrant.
- Mix in the cooked white rice and tomato sauce, combining everything evenly. Tip: Let the mixture cool slightly before stuffing to make it easier to handle.
- Generously fill each bell pepper with the meat and rice mixture, packing it down lightly.
- Sprinkle the grated sharp cheddar cheese on top of each stuffed pepper for a golden, melty finish.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
Every bite of these stuffed peppers offers a delightful contrast between the tender pepper and the savory, spicy filling. Serve them alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s as visually appealing as it is delicious.
Hearty Beef and Sausage Chili
Unbelievably, the first time I made this chili, it was a chilly fall evening, and I was craving something that would warm me up from the inside out. That’s when this Hearty Beef and Sausage Chili came into my life, and it’s been a staple in my kitchen ever since.
Ingredients
- 1 lb ground beef (80/20 blend for richness)
- 1 lb Italian sausage, casings removed
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp rich extra virgin olive oil
- 1 can (15 oz) crushed tomatoes, fire-roasted for depth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef broth, low-sodium
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Increase the heat to medium-high and add the ground beef and Italian sausage. Break apart with a spoon and cook until browned, about 7 minutes. Tip: Drain excess fat if desired, but a little adds flavor.
- Stir in the chili powder, cumin, smoked paprika, black pepper, and sea salt, coating the meat evenly.
- Pour in the crushed tomatoes, beef broth, kidney beans, and black beans. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally. Tip: The longer it simmers, the more the flavors meld.
- After simmering, remove the lid and cook for an additional 15 minutes to thicken. Tip: If the chili is too thick, add a splash of beef broth to reach your desired consistency.
Comforting and robust, this chili boasts a perfect balance of spicy and savory, with the sausage adding a delightful depth. Serve it topped with shredded cheese and a dollop of sour cream for an extra layer of indulgence.
Savory Sausage and Beef Lasagna
Perfect for a cozy family dinner or a gathering with friends, this Savory Sausage and Beef Lasagna is a hearty dish that never fails to impress. I remember the first time I made it, the aroma filled the house, and everyone knew dinner was going to be special.
Ingredients
- 1 lb ground beef, lean and finely textured
- 1 lb Italian sausage, casings removed for a smoother bite
- 3 cups marinara sauce, rich and tangy with herbs
- 15 oz ricotta cheese, creamy and lightly salted
- 1 large egg, farm-fresh and beaten
- 3 cups shredded mozzarella cheese, melty and stretchy
- 1/2 cup grated Parmesan cheese, sharp and nutty
- 12 lasagna noodles, oven-ready for convenience
- 2 tbsp olive oil, rich extra virgin for sautéing
- 2 cloves garlic, minced for a pungent kick
- 1 tsp dried basil, aromatic and slightly sweet
- 1 tsp dried oregano, earthy with a hint of bitterness
- 1/2 tsp salt, to enhance all the flavors
- 1/4 tsp black pepper, finely ground for a subtle heat
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium heat. Add 1 lb of lean ground beef and 1 lb of Italian sausage without casings. Cook until browned, about 8 minutes, breaking the meat into small pieces as it cooks.
- Add 2 cloves of minced garlic, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp finely ground black pepper to the skillet. Stir well and cook for another 2 minutes to blend the flavors.
- Pour in 3 cups of rich and tangy marinara sauce, stirring to combine. Simmer on low heat for 10 minutes, allowing the sauce to thicken slightly.
- In a separate bowl, mix 15 oz of creamy ricotta cheese with 1 beaten farm-fresh egg until smooth. This will add richness to your lasagna layers.
- Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 4 oven-ready lasagna noodles over the sauce. Top with half of the ricotta mixture, then a third of the shredded mozzarella and grated Parmesan.
- Repeat the layers twice more, ending with a final layer of meat sauce and the remaining cheeses.
- Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna stand for 10 minutes before slicing. This allows the layers to set, making it easier to serve.
Bubbly and golden on top, this lasagna cuts into perfect squares with layers that hold together beautifully. The combination of savory sausage and beef with the creamy cheeses creates a depth of flavor that’s both comforting and indulgent. Serve with a crisp green salad and garlic bread for a meal that’s sure to satisfy.
Classic Beef and Sausage Meatloaf
How many times have I turned to this Classic Beef and Sausage Meatloaf when I needed a comforting meal that feels like home? It’s a recipe that never fails to bring everyone to the table, with its hearty flavors and the kind of warmth that only homemade food can provide.
Ingredients
- 1 lb ground beef (80/20 blend for juiciness)
- 1/2 lb Italian sausage (sweet or spicy, depending on your preference)
- 1 cup breadcrumbs (freshly made for better texture)
- 1/2 cup whole milk (to moisten the breadcrumbs)
- 1 large farm-fresh egg (lightly beaten)
- 1/2 cup finely chopped yellow onion (for a subtle sweetness)
- 2 cloves garlic (minced for a pungent kick)
- 1/4 cup ketchup (plus more for glazing)
- 1 tbsp Worcestershire sauce (for depth of flavor)
- 1 tsp salt (to enhance all the flavors)
- 1/2 tsp finely ground black pepper (for a slight heat)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a small bowl, combine the breadcrumbs and milk, letting them sit for 5 minutes to absorb. This step ensures your meatloaf stays moist.
- In a large mixing bowl, gently mix the ground beef, Italian sausage, soaked breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper until just combined. Overmixing can lead to a tough meatloaf.
- Transfer the mixture to a loaf pan, shaping it into an even loaf. For easier removal, line the pan with parchment paper.
- Spread a thin layer of ketchup over the top for a glossy, flavorful glaze.
- Bake for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). Let it rest for 10 minutes before slicing to retain its juices.
Resting the meatloaf is crucial for those perfect, juicy slices. The combination of beef and sausage offers a rich, savory flavor, while the ketchup glaze adds a sweet tanginess. Serve it alongside mashed potatoes and green beans for a classic comfort meal, or slice it thick for a hearty sandwich the next day.
Cheesy Sausage and Beef Pasta Bake
How many times have you stared into your fridge, hoping for dinner inspiration to strike? For me, it’s a weekly occurrence, but this Cheesy Sausage and Beef Pasta Bake has saved dinner more times than I can count. It’s the perfect blend of hearty, cheesy, and utterly comforting.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 1 lb Italian sausage, casings removed for that perfect crumble
- 2 cups marinara sauce, rich and tangy
- 1 cup heavy cream, for a luxuriously smooth sauce
- 2 cups shredded mozzarella cheese, because more cheese is always better
- 1 cup grated Parmesan cheese, for that sharp, nutty flavor
- 1 lb penne pasta, cooked al dente to hold up in the bake
- 2 tbsp olive oil, extra virgin for a fruity depth
- 3 cloves garlic, minced for a punch of flavor
- 1 tsp red pepper flakes, for a subtle heat
- Salt and freshly ground black pepper, to season perfectly
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Heat olive oil in a large skillet over medium heat, then add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
- Add ground beef and Italian sausage to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 8 minutes.
- Stir in marinara sauce and heavy cream, bringing the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
- Combine the cooked penne pasta with the meat sauce in the skillet, tossing to ensure every piece is coated.
- Transfer the pasta mixture to a greased baking dish, spreading it evenly.
- Sprinkle shredded mozzarella and grated Parmesan cheese over the top, covering every inch for maximum cheesiness.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
- Let the bake sit for 5 minutes before serving to allow the sauce to thicken slightly.
Now, the moment you’ve been waiting for: diving into that first bite. The pasta bake emerges from the oven with a golden, cheesy crust that gives way to a creamy, meaty interior. Serve it straight from the dish for a family-style meal that begs for seconds, or pair it with a crisp green salad to cut through the richness.
Beef and Sausage Stuffed Mushrooms
Sometimes, the most memorable dishes come from the simplest of ingredients combined with a bit of creativity. That’s exactly how these Beef and Sausage Stuffed Mushrooms came to be in my kitchen last weekend, when I was looking for a way to use up some ground beef and Italian sausage. The result was a savory, juicy bite that’s perfect for any gathering or a cozy night in.
Ingredients
- 1 pound fresh cremini mushrooms, stems removed and caps cleaned
- 1/2 pound ground beef, 85% lean for the best flavor
- 1/2 pound Italian sausage, casings removed
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced to a fine paste
- 1/4 cup breadcrumbs, toasted to golden perfection
- 1/4 cup grated Parmesan cheese, freshly shredded for maximum melt
- 1 tablespoon rich extra virgin olive oil
- 1 teaspoon finely ground black pepper
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
- In a large skillet over medium heat, warm the olive oil and sauté the onions until translucent, about 3 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Crumble the ground beef and Italian sausage into the skillet, cooking until browned and no pink remains, about 5 minutes. Tip: Break the meat into small pieces for even cooking.
- Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, black pepper, and sea salt until well combined.
- Carefully spoon the meat mixture into each mushroom cap, pressing lightly to fill. Tip: Overfilling can cause the stuffing to spill out during baking.
- Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: For a crispier top, broil for the last 2 minutes.
The Beef and Sausage Stuffed Mushrooms emerge from the oven with a delightful contrast of textures—the tender mushroom caps giving way to the savory, slightly crispy filling. Serve them warm, perhaps with a drizzle of balsamic glaze for an extra layer of flavor, and watch them disappear before your eyes.
Flavorful Sausage and Beef Tacos
How many times have you found yourself staring into the fridge, wondering what to make for dinner that’s both satisfying and packed with flavor? That’s exactly where I was last Tuesday, which led me to whip up these incredibly flavorful sausage and beef tacos. They’re a hearty, delicious solution to the weeknight dinner dilemma, and I’m excited to share the recipe with you.
Ingredients
- 1 lb ground beef (preferably 80/20 for juiciness)
- 1/2 lb spicy Italian sausage, casings removed
- 1 tbsp rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin (freshly ground for best flavor)
- 1 tsp smoked paprika
- 1/2 tsp fine sea salt
- 1/4 tsp finely ground black pepper
- 8 small corn tortillas, warmed
- Fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper, cooking until fragrant, about 1 minute. Tip: Toasting the spices with the onions and garlic deepens the flavors.
- Increase the heat to medium-high and add the ground beef and Italian sausage. Break the meat apart with a wooden spoon and cook until no pink remains, about 7 minutes. Tip: Avoid overcrowding the pan to ensure the meat browns properly.
- While the meat cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Tip: Keep them wrapped in a clean towel to stay warm until serving.
- Divide the meat mixture among the warmed tortillas. Garnish with fresh cilantro and serve with lime wedges on the side.
Combining the juicy, spiced meat with the crisp freshness of cilantro and a squeeze of lime creates a taco that’s bursting with texture and flavor. Try serving these tacos with a side of charred corn and avocado salad for a complete meal that’s sure to impress.
Rich Beef and Sausage Bolognese
Goodness, there’s nothing quite like the aroma of a simmering Bolognese to make a house feel like a home. I remember the first time I tried adding sausage to my Bolognese—it was a game-changer, adding depth and richness that ground beef alone couldn’t achieve. Now, it’s my go-to comfort dish, especially on those lazy Sunday afternoons when time seems to slow down.
Ingredients
- 1 tbsp rich extra virgin olive oil
- 1 lb high-quality ground beef
- 1/2 lb sweet Italian sausage, casings removed
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 1 (28 oz) can crushed tomatoes, with their juices
- 1/2 cup whole milk
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 lb dried pasta, like tagliatelle or fettuccine
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Add the ground beef and sausage, breaking it apart with a wooden spoon, and cook until no pink remains, about 8 minutes.
- Stir in the onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it simmer until reduced by half, about 3 minutes.
- Add the crushed tomatoes, milk, salt, and pepper, stirring to combine. Bring to a gentle simmer.
- Reduce the heat to low and let the sauce cook, uncovered, stirring occasionally, for at least 1 hour. The longer it simmers, the richer the flavor.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Toss the pasta with the Bolognese sauce, adding a splash of the reserved cooking water if needed to loosen the sauce.
- Serve hot, garnished with freshly grated Parmesan cheese.
Zesty and hearty, this Bolognese clings beautifully to the pasta, offering a perfect bite every time. For an extra touch of luxury, top with a drizzle of truffle oil or a handful of fresh basil leaves right before serving.
Comforting Sausage and Beef Shepherd’s Pie
Growing up in a household where comfort food was the cornerstone of every family gathering, I’ve always had a soft spot for dishes that wrap you in warmth from the first bite. This Sausage and Beef Shepherd’s Pie is my take on the classic, blending hearty meats with creamy mashed potatoes for a dish that’s as satisfying to make as it is to eat.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 1 lb Italian sausage, casings removed for a rustic texture
- 2 cups mashed potatoes, creamy and buttery
- 1 cup frozen peas, sweet and vibrant
- 1 cup carrots, diced into small, tender pieces
- 1/2 cup beef broth, rich and savory
- 1 tbsp tomato paste, concentrated and deep in flavor
- 1 tsp Worcestershire sauce, for a tangy kick
- 1/2 tsp garlic powder, for a subtle aroma
- Salt and freshly ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking them into crumbles with a spoon, about 8-10 minutes. Tip: Drain excess fat for a lighter pie.
- Add the diced carrots to the skillet, cooking until they begin to soften, about 5 minutes.
- Stir in the frozen peas, beef broth, tomato paste, Worcestershire sauce, and garlic powder. Simmer for 5 minutes until the mixture thickens slightly. Tip: The broth should reduce by half for the perfect consistency.
- Season the meat mixture with salt and freshly ground black pepper, then transfer it to a baking dish.
- Spread the creamy mashed potatoes evenly over the meat mixture. Tip: Use the back of a spoon to create peaks that will brown beautifully in the oven.
- Bake for 25-30 minutes, or until the topping is golden and the edges are bubbly.
Mmm, the moment you break through that golden crust to the savory filling beneath is pure bliss. Serve this pie with a side of crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Zesty Beef and Sausage Pizza
Last weekend, I found myself craving something bold and meaty, a pizza that could stand up to my hunger after a long day of gardening. That’s when I decided to whip up this Zesty Beef and Sausage Pizza, a dish that’s as hearty as it is flavorful, perfect for those who love a little kick in their meal.
Ingredients
- 1 pound of lean ground beef
- 1/2 pound of spicy Italian sausage, casings removed
- 1 cup of rich tomato sauce
- 2 cups of shredded mozzarella cheese, freshly grated
- 1 pre-made pizza dough, store-bought or homemade
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of crushed red pepper flakes
- 1/2 teaspoon of garlic powder
- 1/4 cup of fresh basil leaves, roughly torn
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- In a large skillet over medium heat, cook the ground beef and Italian sausage until browned, about 5-7 minutes. Drain any excess fat.
- Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
- Brush the dough with extra virgin olive oil, then spread the tomato sauce evenly over the surface.
- Sprinkle the cooked beef and sausage over the sauce, followed by the shredded mozzarella cheese.
- Add crushed red pepper flakes and garlic powder on top for that extra zesty flavor.
- Transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- Remove from the oven and let it cool for a couple of minutes before garnishing with fresh basil leaves. Tip: Letting it cool slightly prevents the toppings from sliding off when you slice it.
- Slice and serve hot. Tip: Pair with a cold beer or a crisp salad to balance the richness of the pizza.
Just out of the oven, this pizza boasts a perfect harmony of spicy, savory, and cheesy flavors, with a crust that’s crispy on the outside and tender on the inside. Try serving it with a drizzle of hot honey for an unexpected sweet and spicy twist.
Juicy Sausage and Beef Burgers
Very few things bring me as much joy as biting into a perfectly juicy burger, especially when it’s a homemade masterpiece like these Juicy Sausage and Beef Burgers. I remember the first time I tried adding sausage to my beef patties—it was a game-changer, adding an incredible depth of flavor and moisture that keeps me coming back for more.
Ingredients
- 1 lb ground beef (80/20 blend for optimal juiciness)
- 1/2 lb fresh Italian sausage (casings removed, for a hint of fennel and spice)
- 1 large egg (farm-fresh, for binding)
- 1/4 cup breadcrumbs (fine, golden, for texture)
- 1 tbsp Worcestershire sauce (rich and tangy, for umami depth)
- 1 tsp garlic powder (aromatic, for a flavor kick)
- 1 tsp onion powder (sweet and savory, for balance)
- 1/2 tsp salt (coarse, to enhance all flavors)
- 1/2 tsp black pepper (freshly ground, for a slight heat)
- 1 tbsp olive oil (extra virgin, for frying)
Instructions
- In a large mixing bowl, gently combine the ground beef and Italian sausage with your hands, being careful not to overmix to keep the patties tender.
- Add the egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to the meat mixture. Mix just until the ingredients are evenly distributed.
- Divide the mixture into 4 equal portions, shaping each into a patty about 1 inch thick. Press a slight dimple into the center of each patty to prevent bulging during cooking.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the patties, cooking for 4-5 minutes on each side, or until a deep golden crust forms and the internal temperature reaches 160°F.
- Let the burgers rest for 5 minutes off the heat to allow the juices to redistribute, ensuring every bite is moist and flavorful.
Out of the skillet, these burgers are a symphony of textures and flavors—crispy on the outside, tender and juicy on the inside, with the sausage adding a delightful complexity. Serve them on toasted brioche buns with your favorite toppings, or go bold with a slice of melted provolone and a spoonful of caramelized onions for an extra indulgent twist.
Beef and Sausage Stuffed Zucchini Boats
Finally, a dish that combines the heartiness of beef with the savory punch of sausage, all nestled in the tender embrace of zucchini. I stumbled upon this recipe during a summer farmers’ market visit, inspired by the overflowing bins of fresh zucchini. It’s become a staple in my kitchen, especially when I’m looking to impress with minimal fuss.
Ingredients
- 4 medium zucchinis, halved lengthwise and scooped out to create boats
- 1 tablespoon rich extra virgin olive oil
- 1/2 pound ground beef, preferably 80/20 for juiciness
- 1/2 pound Italian sausage, casings removed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup marinara sauce, homemade or store-bought
- 1/2 cup shredded mozzarella cheese, for that perfect melt
- 1/4 cup grated Parmesan cheese, for a salty finish
- 1 teaspoon dried oregano, for an herby touch
- Salt and finely ground black pepper, to season
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Increase the heat to medium-high and add the ground beef and Italian sausage. Cook until browned, breaking it apart with a spoon, about 5 minutes. Tip: Drain excess fat for a lighter dish.
- Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 2 minutes to blend the flavors.
- Arrange the zucchini boats in the prepared baking dish. Spoon the meat mixture evenly into each boat.
- Sprinkle the mozzarella and Parmesan cheeses over the top. Tip: For extra browning, place under the broiler for the last 2 minutes of baking.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden. Tip: Let rest for 5 minutes before serving for easier handling.
These zucchini boats are a delightful mix of textures, from the creamy melted cheese to the tender zucchini and hearty meat filling. Try serving them with a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.
Smoky Sausage and Beef Kebabs
Yesterday, I found myself craving something hearty yet easy to whip up for a weekend barbecue. That’s when I decided to experiment with these Smoky Sausage and Beef Kebabs, and let me tell you, they were a hit!
Ingredients
- 1 lb high-quality beef sirloin, cut into 1-inch cubes
- 1 lb smoky sausage links, sliced into 1-inch pieces
- 1/4 cup rich extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 cloves garlic, finely minced
- 1 tsp smoked paprika
- 1 tsp finely ground black pepper
- 1 tsp sea salt
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces
Instructions
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, black pepper, and sea salt to create a marinade.
- Add the beef cubes and sausage pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (about 375°F) to ensure a perfect sear without burning.
- Thread the marinated beef, sausage, bell pepper, and onion pieces onto skewers, alternating between ingredients for a colorful presentation.
- Place the kebabs on the preheated grill. Cook for 4-5 minutes on each side, or until the beef reaches your desired level of doneness and the vegetables are slightly charred.
- Remove the kebabs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.
Unbelievably tender and packed with smoky flavors, these kebabs are a surefire way to impress at any gathering. Serve them over a bed of fluffy couscous or alongside a crisp garden salad for a complete meal that’s as beautiful as it is delicious.
Beef and Sausage Breakfast Skillet
Waking up to the aroma of a sizzling breakfast skillet is my idea of a perfect morning. There’s something incredibly comforting about combining beef and sausage with eggs and potatoes, creating a dish that’s hearty, flavorful, and utterly satisfying. I often whip this up on lazy weekends when I have a bit more time to savor the cooking process and, of course, the delicious results.
Ingredients
- 1 tbsp rich extra virgin olive oil
- 1/2 lb ground beef, 80% lean
- 1/2 lb Italian sausage, casings removed
- 1 cup diced yellow onion, about 1 medium onion
- 1 large red bell pepper, diced
- 2 cups frozen diced potatoes, thawed
- 4 farm-fresh eggs
- 1/2 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1/4 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley
Instructions
- Heat the olive oil in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
- Add the ground beef and Italian sausage to the skillet. Cook, breaking apart with a spoon, until no pink remains, about 5 minutes. Tip: Draining excess fat is optional but recommended for a lighter dish.
- Stir in the diced onion and red bell pepper. Cook until the vegetables are softened, about 4 minutes.
- Add the thawed diced potatoes to the skillet. Season with black pepper and sea salt. Cook, stirring occasionally, until the potatoes are golden and crispy, about 8 minutes. Tip: Pressing the mixture down with a spatula helps achieve a better crisp.
- Make four wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks.
- Sprinkle the shredded cheddar cheese and chopped parsley over the top. Let sit for 1 minute to melt the cheese. Tip: For an extra kick, add a pinch of red pepper flakes before serving.
Hearty and packed with flavor, this skillet is a breakfast of champions. The crispy potatoes and melty cheese complement the rich beef and sausage perfectly. Serve it straight from the skillet with a side of toast for dipping into those glorious egg yolks.
Creamy Sausage and Beef Stroganoff
Nothing beats the comfort of a hearty, creamy dish after a long day, and my Creamy Sausage and Beef Stroganoff is just the ticket. I remember the first time I made this for a family gathering; the pan was scraped clean, and requests for the recipe came pouring in. It’s become a staple in my home, especially during those chilly evenings when only something rich and satisfying will do.
Ingredients
- 1 lb ground beef, preferably 80/20 for juiciness
- 1/2 lb Italian sausage, casings removed for a smoother texture
- 1 medium onion, finely diced for a subtle sweetness
- 2 cloves garlic, minced to release their aromatic oils
- 8 oz cremini mushrooms, sliced for an earthy depth
- 2 tbsp unsalted butter, for a rich base
- 2 tbsp all-purpose flour, to thicken the sauce beautifully
- 2 cups beef broth, low-sodium to control the saltiness
- 1 cup sour cream, full-fat for creaminess
- 1 tbsp Dijon mustard, for a tangy kick
- 1/2 tsp paprika, for a hint of smokiness
- Salt and freshly ground black pepper, to season perfectly
- 12 oz egg noodles, cooked al dente for the best texture
- Fresh parsley, chopped for a bright garnish
Instructions
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it apart with a spoon, until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
- Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
- Stir in the sliced mushrooms and cook until they’re soft and have released their juices, about 4 minutes. Tip: Mushrooms will shrink as they cook, so don’t worry if they seem too many at first.
- Push the meat and vegetables to one side of the skillet and melt the butter in the empty space. Sprinkle the flour over the butter, whisking to form a roux, then gradually incorporate the beef broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer, then reduce the heat to low. Stir in the sour cream, Dijon mustard, and paprika, cooking gently until the sauce is thickened and creamy, about 5 minutes. Season with salt and pepper to taste.
- Add the cooked egg noodles to the skillet, tossing gently to coat them in the sauce. Serve hot, garnished with fresh parsley.
Unbelievably creamy with a perfect balance of tang and richness, this stroganoff is a crowd-pleaser. Try serving it over a bed of buttery mashed potatoes for a twist on the classic, or alongside a crisp green salad to cut through the richness.
Beef and Sausage Stuffed Bell Peppers
My kitchen smells like a cozy Italian trattoria tonight, all thanks to the Beef and Sausage Stuffed Bell Peppers simmering in the oven. It’s one of those dishes that feels like a hug in a bowl, perfect for when you’re craving something hearty yet wholesome.
Ingredients
- 4 large, vibrant bell peppers, tops cut off and seeds removed
- 1 lb lean ground beef
- 1/2 lb spicy Italian sausage, casings removed
- 1 cup cooked, fluffy white rice
- 1/2 cup rich, grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced to aromatic perfection
- 1 tsp smoky paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup robust marinara sauce
- 1/2 cup shredded mozzarella cheese, for that perfect melt
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage until no pink remains, about 8 minutes. Tip: Drain excess fat for a lighter dish.
- Stir in the cooked rice, Parmesan cheese, parsley, garlic, paprika, salt, and black pepper into the meat mixture. Combine well for a flavorful filling.
- Stand the prepared bell peppers upright in a baking dish. Spoon the meat mixture evenly into each pepper, packing it gently.
- Pour the marinara sauce over the stuffed peppers, then sprinkle with mozzarella cheese. Tip: Covering the dish with foil for the first 20 minutes keeps the peppers tender.
- Bake for 35 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Tip: Let them rest for 5 minutes before serving to allow the flavors to meld beautifully.
Zesty and satisfying, these stuffed peppers boast a delightful contrast between the tender bell pepper and the savory, cheesy filling. Serve them atop a bed of arugula for a fresh twist or alongside crusty bread to soak up the delicious sauce.
Spicy Sausage and Beef Quesadillas
Zesty flavors and a bit of heat are what make these Spicy Sausage and Beef Quesadillas a standout dish in my kitchen. I remember the first time I whipped these up on a lazy Sunday afternoon, the aroma filling the house was absolutely irresistible, and they’ve been a family favorite ever since.
Ingredients
- 1 tbsp rich extra virgin olive oil
- 1/2 lb spicy Italian sausage, casing removed
- 1/2 lb ground beef, 80% lean
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas, burrito-size
- 1/2 cup diced red bell pepper, crisp and vibrant
- 1/4 cup finely chopped red onion
- 1 tsp ground cumin, freshly toasted
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, for that extra kick
- Salt to taste
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the spicy Italian sausage and ground beef to the skillet. Break them apart with a wooden spoon and cook until no pink remains, about 8 minutes.
- Tip: Drain excess fat for a lighter quesadilla, but leave a little for flavor.
- Stir in the diced red bell pepper, red onion, ground cumin, smoked paprika, cayenne pepper, and salt. Cook for another 3 minutes until the vegetables soften.
- Remove the skillet from heat and let the mixture cool slightly, about 5 minutes. This prevents the tortillas from getting soggy.
- Tip: For an even distribution, mix the cheddar and Monterey Jack cheeses together in a bowl before sprinkling.
- Lay out the flour tortillas on a clean surface. Divide the meat mixture evenly among them, spreading it on one half of each tortilla.
- Sprinkle the cheese mixture over the meat, then fold the tortillas over to cover the filling.
- Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted.
- Tip: Press down gently with a spatula to ensure even cooking and a crispy exterior.
- Let the quesadillas rest for a minute before cutting into wedges. This helps the filling set.
Crispy on the outside with a gooey, spicy filling, these quesadillas are a delight. Serve them with a side of cool sour cream or a vibrant salsa to balance the heat. Perfect for game day or a quick weeknight dinner, they’re sure to impress.
Beef and Sausage Meatballs in Marinara
Craving something hearty and comforting? I recently whipped up these Beef and Sausage Meatballs in Marinara on a chilly evening, and the aroma alone was enough to gather the whole family in the kitchen. It’s a dish that feels like a warm hug, perfect for those days when you need a little extra comfort.
Ingredients
- 1 lb ground beef (80/20 blend for juiciness)
- 1/2 lb Italian sausage (sweet or spicy, depending on your preference)
- 1/2 cup breadcrumbs (I prefer panko for a lighter texture)
- 1/4 cup freshly grated Parmesan cheese (the real deal, not the powdered stuff)
- 1 large farm-fresh egg (it really does make a difference)
- 2 cloves garlic, minced (for that punch of flavor)
- 1 tsp dried oregano (rub between your fingers to release the oils)
- 1/2 tsp finely ground black pepper (freshly ground is best)
- 1/2 tsp sea salt (I like the subtle crunch)
- 2 cups marinara sauce (homemade or your favorite store-bought brand)
- 2 tbsp rich extra virgin olive oil (for frying)
Instructions
- In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, black pepper, and sea salt. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1.5-inch meatballs, rolling them gently between your palms. You should get about 20 meatballs.
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, about 2 minutes per side. They don’t need to be cooked through at this stage.
- Pour the marinara sauce over the meatballs, gently stirring to coat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the meatballs are cooked through.
- Tip: Let the meatballs rest in the sauce for 5 minutes off the heat before serving—they’ll absorb more flavor. Serve over spaghetti, in a sub roll, or as is for a low-carb option.
Zesty and savory, these meatballs are incredibly tender, with the sausage adding a delightful depth of flavor. The marinara sauce becomes rich and meaty, perfect for sopping up with a piece of crusty bread. Try serving them with a sprinkle of fresh basil on top for a pop of color and freshness.
Conclusion
Now that you’ve explored these 18 mouthwatering ground beef and sausage recipes, it’s clear there’s something for every occasion! Whether you’re meal prepping or hosting a gathering, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!
