35 Delicious Ground Beef and Sausage Dinner Ideas

Are you tired of the same old dinner routine? Ground beef and sausage are the ultimate comfort food duo that can transform your weeknight meals into something extraordinary. From quick skillet dinners to hearty casseroles, we’ve gathered 35 delicious recipes that will satisfy your whole family. Get ready to discover new favorites that make dinner planning a breeze!

Classic Meatball Subs with Marinara Sauce

Venerable yet endlessly satisfying, the classic meatball sub represents the pinnacle of comforting Italian-American cuisine, where tender, herb-kissed meatballs nestle in warm bread beneath a blanket of vibrant marinara sauce. This timeless sandwich transforms simple ingredients into a symphony of textures and flavors that never fails to delight. Perfect for weeknight dinners or casual gatherings, it brings restaurant-quality satisfaction right to your kitchen table.

Ingredients

– 1 lb ground beef (80/20 blend for optimal juiciness)
– 1/2 cup breadcrumbs (panko for lighter texture)
– 1/4 cup grated Parmesan cheese (freshly grated preferred)
– 1 large egg (room temperature for better binding)
– 2 cloves garlic (minced, adjust to preference)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1/4 cup whole milk (or any percentage)
– 2 tbsp olive oil (or any neutral oil)
– 4 sub rolls (soft yet sturdy variety)
– 2 cups marinara sauce (homemade or quality jarred)
– 4 slices provolone cheese (or mozzarella)
– Salt and black pepper (to taste)

Instructions

1. Preheat your oven to 375°F to ensure even cooking and golden results.
2. Combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, oregano, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
4. Shape the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter each.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Brown the meatballs for 2-3 minutes per side until golden crust forms, turning them carefully with tongs.
7. Pour marinara sauce over the meatballs, coating them completely.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes until meatballs reach 165°F internally.
9. Split sub rolls lengthwise without cutting completely through, creating a hinge.
10. Lightly toast the rolls in the oven for 3-4 minutes until slightly crisp.
11. Place 3 meatballs into each toasted roll, spooning extra sauce over them.
12. Top each sub with a slice of provolone cheese.
13. Return subs to the oven for 2-3 minutes until cheese melts and bubbles.

Marvel at the glorious contrast of textures—the crisp exterior of the roll giving way to pillowy softness, the juicy meatballs releasing herbed warmth with each bite. The provolone creates a velvety canopy over the vibrant marinara, while the Parmesan adds salty depth that lingers pleasantly. For an elevated presentation, slice diagonally and serve alongside crisp salad greens dressed lightly in lemon vinaigrette to cut through the richness.

Savory Shepherd’s Pie with Cheesy Mash

Delightfully comforting yet sophisticated, this elevated take on shepherd’s pie features a rich, savory filling beneath a cloud-like blanket of golden, cheesy mashed potatoes. Developed for crisp autumn evenings, it transforms humble ingredients into a truly memorable centerpiece. Perfect for family dinners or elegant entertaining, this dish delivers both nostalgia and refinement in every bite.

Ingredients

• 1 ½ lbs ground lamb (or ground beef for traditional cottage pie)
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into ¼-inch pieces
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup frozen peas
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 2 lbs Yukon Gold potatoes, peeled and quartered
• ½ cup whole milk, warmed
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• ½ tsp paprika for garnish
• Salt and black pepper to season throughout

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Place quartered potatoes in a large pot and cover with cold salted water by 1 inch.
3. Bring potatoes to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until fork-tender.
4. While potatoes cook, heat olive oil in a large oven-safe skillet over medium-high heat.
5. Add ground lamb and cook for 6-8 minutes, breaking it up with a spoon until browned and crumbled.
6. Transfer cooked lamb to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the skillet.
7. Add diced onion, carrots, and celery to the skillet and cook for 5-7 minutes until vegetables begin to soften.
8. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
9. Return lamb to the skillet along with any accumulated juices.
10. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
11. Add thyme leaves and season with ½ teaspoon salt and ¼ teaspoon black pepper.
12. Simmer the filling for 10-12 minutes until the liquid has reduced by half.
13. Stir in frozen peas and cook for 2 more minutes, then remove from heat.
14. Drain the cooked potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.
15. Mash potatoes with a potato ricer or masher until smooth.
16. Fold in warmed milk, butter, and ¾ cup of shredded cheddar cheese until fully incorporated.
17. Season the mashed potatoes with ½ teaspoon salt and ¼ teaspoon black pepper.
18. Spread the cheesy mashed potatoes evenly over the lamb filling in the skillet.
19. Sprinkle the remaining ¼ cup cheddar cheese over the potatoes and dust with paprika.
20. Bake for 20-25 minutes until the topping is golden and the filling is bubbling around the edges.
21. Let the shepherd’s pie rest for 10 minutes before serving to allow the filling to set.

Our shepherd’s pie emerges with a crisp, cheesy crust giving way to creamy potatoes and deeply savory filling. The tender vegetables provide subtle sweetness against the rich lamb, while the Worcestershire adds umami depth. For an elegant presentation, serve individual portions in ramekins garnished with fresh thyme sprigs.

Hearty Baked Ziti with Meat Sauce

Meticulously layered with rich flavors and comforting textures, this baked ziti emerges from the oven as the ultimate crowd-pleaser, its golden cheese crust giving way to tender pasta enveloped in a robust meat sauce. Perfect for family dinners or entertaining guests, this classic Italian-American dish delivers both elegance and heartiness in every bite. The aromatic blend of herbs and slow-simmered tomatoes creates a symphony of flavors that will have everyone reaching for seconds.

Ingredients

• 1 lb ground beef (80/20 blend for optimal flavor)
• 1 lb ziti pasta
• 24 oz marinara sauce (high-quality jarred or homemade)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil (extra virgin preferred)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 large egg
• 1/4 cup fresh basil, chopped
• Salt and black pepper to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add ziti pasta to the boiling water and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly in a colander, then return it to the warm pot to prevent clumping.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
7. Add minced garlic and cook for 1 minute until golden and aromatic.
8. Add ground beef to the skillet, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned throughout.
9. Stir in marinara sauce, dried oregano, and red pepper flakes, then reduce heat to low and simmer for 10 minutes to meld flavors.
10. In a medium bowl, combine ricotta cheese, egg, 1 cup of mozzarella, Parmesan, chopped basil, and a pinch of black pepper until well blended.
11. Add the cooked ziti to the meat sauce, stirring gently to coat every piece evenly.
12. Spread half of the pasta mixture in the prepared baking dish as your base layer.
13. Dollop the ricotta mixture evenly over the first pasta layer using a spoon.
14. Top with the remaining pasta mixture, spreading it carefully to cover the cheese layer completely.
15. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top surface.
16. Cover the dish with aluminum foil and bake at 375°F for 25 minutes until bubbly around the edges.
17. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and slightly crisp.
18. Let the baked ziti rest for 10 minutes before serving to allow the layers to set properly.

Remarkably satisfying in both texture and flavor, the baked ziti features creamy ricotta pockets between layers of al dente pasta and savory meat sauce, all crowned with that irresistible cheesy crust. For an elegant presentation, serve individual portions in shallow bowls garnished with fresh basil sprigs, or transform leftovers into delightful lunchtime portions that reheat beautifully. The harmonious balance of rich tomato notes, herbal undertones, and multiple cheese textures makes this dish particularly memorable when paired with a crisp green salad and crusty garlic bread.

Stuffed Bell Peppers with Rice and Cheese

Kindly consider these vibrant vessels of comfort, where jewel-toned bell peppers cradle a savory filling of rice and melted cheese, creating a dish that marries rustic charm with elegant presentation. Each pepper becomes its own individual serving, brimming with aromatic herbs and wholesome ingredients that transform simple components into a memorable meal. This classic preparation offers both visual appeal and satisfying depth of flavor, perfect for weeknight dinners or entertaining guests.

Ingredients

– 4 large bell peppers (any color, choose peppers that stand upright)
– 1 cup cooked white rice (day-old rice works best for texture)
– 1 lb ground beef (85% lean for optimal flavor)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese (sharp variety recommended)
– 1/2 cup tomato sauce (or marinara sauce for extra herbs)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water (for steaming in baking dish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Carefully slice the tops off the bell peppers and remove all seeds and membranes, creating hollow vessels.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
6. Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
7. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally.
8. Drain any excess grease from the skillet using a spoon or carefully pouring it off.
9. Mix in the cooked rice, tomato sauce, dried oregano, salt, and black pepper until fully combined.
10. Remove the skillet from heat and stir in 3/4 cup of shredded cheddar cheese until melted through the mixture.
11. Spoon the filling mixture evenly into the prepared bell peppers, packing it down gently.
12. Arrange the stuffed peppers upright in the greased baking dish.
13. Pour 1/4 cup of water into the bottom of the baking dish around the peppers to create steam.
14. Cover the baking dish tightly with aluminum foil, creating a sealed environment.
15. Bake at 375°F for 30 minutes until the peppers begin to soften.
16. Remove the foil and sprinkle the remaining 1/4 cup of cheddar cheese over the pepper tops.
17. Return to the oven uncovered for 10-12 minutes until the cheese is bubbly and lightly golden.
18. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Generously portioned peppers emerge with tender-crisp walls giving way to the richly seasoned filling, where the melted cheese creates creamy pockets throughout. The tomato-infused rice and savory beef meld beautifully with the sweet pepper essence, offering contrasting textures in every bite. For an elegant presentation, serve alongside a crisp green salad or atop a pool of extra tomato sauce, garnished with fresh herbs for a restaurant-worthy finish.

Spicy Sausage Lasagna with Spinach

Nestled between layers of delicate pasta and rich tomato sauce lies a comforting classic reimagined with vibrant heat and earthy greens. This spicy sausage lasagna with spinach balances fiery Italian sausage against creamy ricotta and wilted spinach, creating a symphony of textures and flavors. Each slice reveals a beautiful cross-section of carefully constructed layers that promise both visual appeal and satisfying depth.

Ingredients

– 1 lb hot Italian sausage, casings removed (or mild for less heat)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 28 oz crushed tomatoes
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (adjust for preferred spice level)
– 15 oz whole milk ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 5 oz fresh spinach, roughly chopped
– 12 no-boil lasagna noodles
– 8 oz low-moisture mozzarella, shredded
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb of hot Italian sausage, breaking it into small crumbles with a wooden spoon as it cooks.
4. Cook the sausage for 6-8 minutes until browned and no pink remains, stirring occasionally.
5. Add the diced onion and cook for 4-5 minutes until translucent and softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
7. Mix in 2 tablespoons of tomato paste and cook for 2 minutes to deepen its flavor.
8. Pour in the crushed tomatoes, then add dried oregano, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
9. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
10. While the sauce simmers, combine 15 oz ricotta, 1 egg, and 1/4 cup Parmesan in a medium bowl until smooth.
11. Fold the chopped spinach into the ricotta mixture until evenly distributed.
12. Spread 1 cup of the meat sauce evenly across the bottom of the prepared baking dish.
13. Arrange 4 lasagna noodles in a single layer over the sauce, slightly overlapping if necessary.
14. Spread half of the ricotta-spinach mixture evenly over the noodles using an offset spatula.
15. Sprinkle one-third of the shredded mozzarella over the ricotta layer.
16. Repeat the layering process: sauce, noodles, remaining ricotta mixture, and another third of mozzarella.
17. Finish with a final layer of noodles, remaining sauce, and the last third of mozzarella.
18. Cover the dish tightly with aluminum foil and bake for 25 minutes at 375°F.
19. Remove the foil and bake uncovered for 15-20 minutes until the cheese is golden and bubbly.
20. Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly.

Beautifully structured yet wonderfully rustic, this lasagna offers a perfect balance of creamy, spicy, and earthy elements. The resting period ensures clean slices that showcase the distinct layers, while the spicy sausage provides a gentle heat that builds with each bite. Serve alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or enjoy as a standalone comfort meal that improves when made ahead.

Ground Beef and Sausage Tacos

Zestful and satisfying, these ground beef and sausage tacos elevate the humble weeknight meal into something truly special. The harmonious blend of savory meats, aromatic spices, and fresh toppings creates a symphony of flavors that will delight both family and guests alike. Perfect for casual gatherings or a festive dinner, this recipe brings restaurant-quality tacos to your home kitchen with minimal effort.

Ingredients

– 1 lb ground beef (80/20 blend for optimal flavor)
– ½ lb ground pork sausage (mild or spicy, according to preference)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ½ tsp dried oregano
– ¼ tsp cayenne pepper (optional, for heat)
– ½ cup beef broth
– 8 small corn or flour tortillas
– 1 cup shredded lettuce
– ½ cup diced tomatoes
– ½ cup shredded cheddar cheese
– ¼ cup sour cream
– ¼ cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent and lightly golden, 4-5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add ground beef and pork sausage to the skillet, breaking up with a wooden spoon into small crumbles.
5. Cook meat mixture, stirring occasionally, until no pink remains and meats are browned, 6-8 minutes.
6. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
7. Sprinkle chili powder, cumin, smoked paprika, oregano, and cayenne pepper over the meat mixture.
8. Stir spices into meat and cook for 1 minute to toast the spices and deepen their flavors.
9. Pour in beef broth, scraping any browned bits from the bottom of the skillet.
10. Reduce heat to medium-low and simmer until liquid is mostly absorbed, 3-4 minutes.
11. While meat simmers, warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
12. Keep tortillas warm by wrapping them in a clean kitchen towel.
13. Assemble tacos by spooning meat mixture into warm tortillas.
14. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and fresh cilantro.
15. Serve immediately while all components are at their peak temperature and texture.
Warm, soft tortillas cradle the richly spiced meat mixture, creating a delightful contrast with the cool, crisp lettuce and creamy toppings. The combination of savory beef and slightly sweet sausage creates a complex flavor profile that stands up beautifully to the bright, fresh garnishes. For an elegant presentation, arrange the tacos on a large platter with separate bowls of toppings, allowing guests to customize their creations.

Cheesy Sausage and Beef Casserole

Beneath its golden, bubbling surface lies a comforting symphony of savory flavors, where robust beef and seasoned sausage mingle with tender pasta in a rich, creamy cheese sauce. This hearty casserole emerges from the oven with an irresistible aroma that promises warmth and satisfaction in every spoonful. Perfect for family dinners or casual gatherings, it transforms simple ingredients into an elegant, crowd-pleasing masterpiece.

Ingredients

• 1 lb ground beef (85% lean for optimal flavor)
• 1 lb Italian sausage, casings removed (mild or hot, to preference)
• 2 cups elbow macaroni (or any short pasta like penne)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 (15 oz) can crushed tomatoes
• 1 cup beef broth (low-sodium recommended)
• 2 cups shredded cheddar cheese, divided (sharp for bolder flavor)
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream (or whole milk for lighter version)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper, freshly ground
• 1/4 cup chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni for 8 minutes until al dente, then drain thoroughly. Tip: Reserve 1/4 cup pasta water to adjust sauce consistency later if needed.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add the diced onion and cook for 4-5 minutes until translucent and lightly golden.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the ground beef and Italian sausage, breaking them up with a wooden spoon, and cook for 8-10 minutes until fully browned and crumbled.
7. Drain any excess grease from the skillet, then return it to medium heat.
8. Pour in the crushed tomatoes, beef broth, dried oregano, smoked paprika, and black pepper, stirring to combine.
9. Simmer the mixture uncovered for 10 minutes until slightly thickened, stirring occasionally.
10. Remove the skillet from heat and stir in the cooked macaroni, heavy cream, and 1 1/2 cups of shredded cheddar cheese until evenly coated. Tip: For extra creaminess, let the mixture rest for 5 minutes before baking to allow the pasta to absorb the sauce.
11. Transfer the mixture to the prepared baking dish and spread it into an even layer.
12. Sprinkle the remaining 1/2 cup cheddar cheese and 1 cup mozzarella cheese evenly over the top.
13. Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and lightly golden brown. Tip: For a crispier top, broil for the final 2-3 minutes, watching closely to prevent burning.
14. Remove from the oven and let rest for 10 minutes to set before serving.
15. Garnish with chopped fresh parsley just before serving.

Zesty and deeply satisfying, this casserole delivers a perfect balance of creamy, cheesy richness punctuated by the savory depth of seasoned meats. The golden, slightly crisp cheese crust gives way to tender pasta enveloped in a robust tomato-infused sauce, making each bite a harmonious blend of textures. For a stunning presentation, serve individual portions in rustic ceramic bowls alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.

Hearty Beef and Sausage Chili

Meticulously crafted for crisp autumn evenings, this robust chili combines the deep, savory notes of beef with the subtle spice of sausage, creating a symphony of flavors that warms from the inside out. Each spoonful delivers a comforting richness perfect for gathering around the table with loved ones, while the melding of spices develops beautifully as it simmers. This is the kind of dish that transforms simple ingredients into something truly extraordinary, promising both nourishment and delight in every bite.

Ingredients

– 1 lb ground beef (80/20 blend for optimal richness)
– ½ lb Italian sausage, casings removed (mild or hot, based on preference)
– 1 large yellow onion, finely diced (about 1½ cups)
– 3 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp dried oregano
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup beef broth (low-sodium recommended)
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef and ½ lb Italian sausage, breaking them apart with a wooden spoon, and cook until no pink remains, 6–8 minutes.
3. Stir in 1 large diced yellow onion and cook until translucent and softened, about 5 minutes, scraping any browned bits from the bottom of the pot for added flavor.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and ½ tsp dried oregano, stirring constantly to toast the spices for 30 seconds until aromatic.
6. Pour in 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 1 tsp salt, and ½ tsp black pepper, stirring to combine all ingredients thoroughly.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld.
8. Stir in 1 (15 oz) can each of drained kidney beans and black beans, then cover and simmer for an additional 20 minutes until the chili has thickened slightly.
9. Taste and adjust seasoning if needed, then ladle into bowls for serving.
Exquisitely balanced, this chili boasts a velvety texture with tender beans and meat enveloped in a deeply spiced, tomato-rich broth. The subtle heat from the sausage lingers pleasantly, while a garnish of sharp cheddar or a dollop of cool sour cream can elevate each bowl. For a creative twist, serve it over baked potatoes or alongside crusty cornbread to soak up every last drop.

Ground Beef and Sausage Sloppy Joes

Warm, hearty, and deeply satisfying, these elevated Ground Beef and Sausage Sloppy Joes transform the childhood classic into a sophisticated weeknight dinner that balances rich meatiness with bright, tangy notes. Perfectly seasoned ground beef and Italian sausage mingle in a robust tomato-based sauce that clings beautifully to toasted brioche buns. This comforting dish delivers restaurant-quality flavor with the ease of home cooking, making it ideal for both casual family meals and impromptu gatherings.

Ingredients

• 1 lb ground beef (80/20 blend recommended for optimal juiciness)
• ½ lb Italian sausage, casings removed (mild or hot, depending on preference)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, finely diced
• 1 medium green bell pepper, finely diced
• 2 cloves garlic, minced
• ¾ cup ketchup
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp yellow mustard
• ½ cup beef broth
• 4 brioche buns, lightly toasted

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef and Italian sausage, breaking apart with a wooden spoon into small crumbles.
3. Cook meat mixture for 6-8 minutes, stirring occasionally, until no pink remains and edges begin to brown.
4. Add diced onion and bell pepper, sautéing for 4-5 minutes until vegetables soften and become fragrant.
5. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
6. Sprinkle tomato paste over the mixture and cook for 1 minute to deepen its flavor.
7. Pour in ketchup, Worcestershire sauce, brown sugar, and mustard, stirring to coat all ingredients evenly.
8. Add beef broth, scraping any browned bits from the bottom of the skillet to incorporate fond.
9. Reduce heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
10. While sauce simmers, toast brioche buns in a 375°F oven for 3-4 minutes until golden and crisp.
11. Spoon generous portions of the meat mixture onto the bottom halves of toasted buns.

Juicy, savory, and wonderfully messy, these Sloppy Joes feature a texture that’s simultaneously tender and substantial, with the Italian sausage adding subtle spice complexity. The glossy sauce clings to every nook of the meat, creating a perfect balance between sweet, tangy, and umami flavors. For an elegant twist, serve them open-faced with a crisp arugula salad or alongside roasted sweet potato wedges to complement the rich meatiness.

Sausage and Beef Stuffed Mushrooms

Crafted with culinary precision, these Sausage and Beef Stuffed Mushrooms transform humble ingredients into elegant morsels of savory delight. Each plump mushroom cap cradles a rich, aromatic filling that melds the robust flavors of seasoned meats with earthy undertones. This sophisticated appetizer promises to elevate any gathering with its harmonious blend of textures and depth of flavor.

Ingredients

– 24 large white mushroom caps (about 1.5 inches diameter, stems removed and reserved)
– 1/2 pound ground beef (80/20 blend recommended for moisture)
– 1/2 pound mild Italian sausage (casings removed if using links)
– 1/2 cup finely chopped yellow onion (about 1 small onion)
– 2 cloves garlic, minced
– 1/4 cup dry white wine (such as Sauvignon Blanc, or substitute chicken broth)
– 1/2 cup Italian-style breadcrumbs
– 1/4 cup grated Parmesan cheese (freshly grated preferred)
– 2 tablespoons olive oil (plus extra for brushing)
– 1/4 cup chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush each mushroom cap lightly with olive oil and arrange them cavity-side up on the prepared baking sheet.
3. Finely chop the reserved mushroom stems until they resemble coarse crumbs.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add chopped onion and cook for 3-4 minutes until translucent and fragrant.
6. Add minced garlic and cook for 30 seconds until aromatic but not browned.
7. Crumble ground beef and Italian sausage into the skillet, breaking up chunks with a wooden spoon.
8. Cook the meat mixture for 6-8 minutes until no pink remains, stirring frequently.
9. Add the chopped mushroom stems and cook for 3 minutes until softened.
10. Pour in white wine and cook for 2 minutes until the liquid reduces by half.
11. Transfer the skillet mixture to a bowl and let cool for 5 minutes until safe to handle.
12. Stir in breadcrumbs, Parmesan cheese, parsley, oregano, salt, and pepper until fully combined.
13. Spoon the filling mixture into each mushroom cap, mounding it slightly above the rim.
14. Bake for 18-20 minutes until the mushroom caps are tender and the filling is golden brown.
15. Let the stuffed mushrooms rest for 3 minutes before serving to allow the filling to set. Under their golden-brown crust lies a moist, savory interior where the beef and sausage meld beautifully with the earthy mushrooms. The tender caps provide the perfect vessel for these flavor-packed morsels, which shine when served atop a bed of microgreens or accompanied by a zesty aioli for dipping.

Italian Meat Sauce Pasta

Drenched in the rich heritage of Italian culinary tradition, this meat sauce pasta embodies the soulful marriage of slowly simmered tomatoes and savory ground meats. Developing layers of flavor through patient cooking transforms simple ingredients into a luxurious sauce that clings perfectly to every strand of pasta. Each bite delivers the comforting warmth of generations-old techniques adapted for the modern kitchen.

Ingredients

– 1 lb ground beef (80/20 blend for optimal fat content)
– 1/2 lb ground pork (or substitute with additional beef)
– 1 large yellow onion, finely diced (about 1 cup)
– 3 garlic cloves, minced (about 1 tbsp)
– 1/4 cup extra virgin olive oil (or any high-quality olive oil)
– 1 (28 oz) can crushed tomatoes (San Marzano preferred)
– 1/2 cup dry red wine (such as Chianti or any robust red)
– 1/4 cup whole milk (adds creaminess, don’t skip)
– 2 tbsp tomato paste (for depth of flavor)
– 1 tsp dried oregano (rub between palms to release oils)
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 1 lb dried pasta (rigatoni or pappardelle work beautifully)
– Kosher salt (for seasoning throughout)
– Fresh basil leaves (for garnish)
– Freshly grated Parmesan cheese (for serving)

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook until translucent and softened, 6-8 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 45-60 seconds, being careful not to burn.
4. Add ground beef and pork, breaking up with a wooden spoon until no pink remains, 8-10 minutes.
5. Stir in tomato paste and cook for 2 minutes until it darkens slightly, coating the meat mixture.
6. Pour in red wine, scraping any browned bits from the bottom of the pot, and simmer until reduced by half, about 4 minutes.
7. Add crushed tomatoes, oregano, red pepper flakes, and 1 teaspoon salt, stirring to combine.
8. Bring sauce to a gentle bubble, then reduce heat to low and partially cover with lid.
9. Simmer sauce for 2 hours, stirring every 20 minutes to prevent sticking and develop flavor.
10. Stir in whole milk during the last 15 minutes of cooking to mellow acidity and enrich texture.
11. While sauce simmers, bring 4 quarts of salted water to a rolling boil in a large pot.
12. Cook pasta according to package directions until al dente, typically 9-11 minutes.
13. Reserve 1/2 cup pasta water before draining, then return pasta to the pot.
14. Ladle finished meat sauce over drained pasta, adding reserved pasta water as needed to reach desired consistency.
15. Toss pasta and sauce together over low heat for 1 minute until perfectly coated.
16. Divide among warm bowls and garnish with fresh basil and generous Parmesan cheese. The finished sauce boasts a velvety texture that clings to every ridge of the pasta, while the slow-simmered tomatoes and meats create a complex, deeply savory flavor profile. This versatile sauce also shines when served over creamy polenta or as a rich filling for homemade lasagna, making it a cornerstone recipe for any home cook’s repertoire.

Beef and Sausage Breakfast Casserole

Rising to meet the crisp autumn morning, this hearty breakfast casserole layers savory beef, spicy sausage, and creamy eggs into a comforting bake that transforms simple ingredients into an elegant centerpiece. Perfect for weekend brunches or holiday gatherings, its rich aromas will draw everyone to the table long before it emerges golden from the oven.

Ingredients

• 1 lb ground beef (80/20 blend for optimal flavor)
• ½ lb breakfast sausage, casings removed if using links
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 6 large eggs
• 1 cup whole milk (or half-and-half for extra richness)
• 4 cups cubed day-old bread (1-inch pieces, French or sourdough recommended)
• 1½ cups shredded sharp cheddar cheese
• 1 tbsp olive oil (or any neutral oil)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ½ tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and red bell pepper, sautéing for 4-5 minutes until vegetables are softened and lightly browned at the edges.
4. Add ground beef and breakfast sausage to the skillet, breaking meat into small crumbles with a wooden spoon as it cooks.
5. Cook meat mixture for 8-10 minutes until no pink remains and meats are thoroughly browned, draining excess fat if necessary.
6. Sprinkle garlic powder, smoked paprika, black pepper, and salt over the meat mixture, stirring to incorporate spices evenly.
7. Spread cubed bread evenly across the bottom of the prepared baking dish.
8. Distribute the meat and vegetable mixture evenly over the bread layer.
9. Sprinkle 1 cup of shredded cheddar cheese over the meat layer, reserving ½ cup for topping.
10. In a medium bowl, whisk together 6 large eggs and 1 cup whole milk until fully combined and slightly frothy.
11. Pour the egg mixture evenly over the entire casserole, ensuring all bread pieces are moistened.
12. Top with remaining ½ cup shredded cheddar cheese.
13. Bake at 375°F for 35-40 minutes until the center is set and the top is golden brown with bubbling edges.
14. Let the casserole rest for 10 minutes before slicing to allow layers to set properly.

Perfectly balanced between creamy and substantial, each slice reveals tender eggs embracing savory meats and melted cheese. Present it alongside a bright arugula salad dressed with lemon vinaigrette to cut through the richness, or serve individual portions in rustic cast-iron skillets for a charming family-style presentation.

Ground Beef and Sausage Stir-Fry

Richly savory and deeply satisfying, this ground beef and sausage stir-fry transforms humble ingredients into an elegant weeknight masterpiece. Rustic yet refined, it combines the hearty depth of beef with the aromatic spice of Italian sausage, all brought together in a glossy, flavor-packed sauce that clings perfectly to every morsel.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• ½ lb Italian sausage, casings removed (mild or hot, depending on preference)
• 1 tbsp olive oil (or any neutral high-heat oil)
• 1 yellow onion, thinly sliced (about 1 cup)
• 1 red bell pepper, sliced into ¼-inch strips
• 2 cloves garlic, minced
• ¼ cup soy sauce (low-sodium if preferred)
• 2 tbsp honey
• 1 tbsp rice vinegar
• ½ tsp red pepper flakes (adjust for desired heat level)
• 2 green onions, sliced diagonally for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of ground beef and ½ pound of Italian sausage to the hot skillet, breaking the meat apart with a wooden spoon into small, even crumbles.
3. Cook the meat mixture for 6–8 minutes, stirring occasionally, until no pink remains and the edges begin to brown slightly.
4. Transfer the cooked meat to a plate using a slotted spoon, leaving about 1 tablespoon of rendered fat in the skillet.
5. Add 1 thinly sliced yellow onion to the hot skillet and sauté for 3–4 minutes until it turns translucent and softens.
6. Stir in 1 sliced red bell pepper and cook for another 3 minutes until the pepper begins to soften but still retains a slight crunch.
7. Add 2 minced garlic cloves and ½ teaspoon of red pepper flakes to the skillet, stirring constantly for 30 seconds until fragrant to prevent burning.
8. Return the cooked meat to the skillet, mixing thoroughly with the vegetables.
9. Pour in ¼ cup of soy sauce, 2 tablespoons of honey, and 1 tablespoon of rice vinegar, stirring to coat all ingredients evenly.
10. Simmer the stir-fry for 2–3 minutes, allowing the sauce to reduce slightly and cling to the meat and vegetables.
11. Remove the skillet from heat and garnish with 2 sliced green onions.

Beautifully balanced between tender meat crumbles and crisp-tender vegetables, this stir-fry offers a glossy, savory-sweet sauce with a subtle kick. For a creative twist, serve it over creamy polenta or stuff it into warm tortillas for a fusion-inspired wrap.

Beef and Sausage Jambalaya

A symphony of Creole tradition unfolds in this robust jambalaya, where spicy sausage and tender beef mingle with aromatic vegetables and long-grain rice. This one-pot wonder captures the vibrant soul of Louisiana cooking while offering elegant simplicity for the home cook. Each spoonful delivers layers of flavor that speak to generations of culinary heritage.

Ingredients

– 1 lb beef chuck, cut into 1-inch cubes (or stew meat)
– 12 oz andouille sausage, sliced ½-inch thick (smoked sausage works too)
– 1 large yellow onion, diced (about 2 cups)
– 1 green bell pepper, diced (about 1½ cups)
– 2 celery stalks, diced (about 1 cup)
– 3 garlic cloves, minced
– 2 tbsp olive oil (or any neutral oil)
– 1½ cups long-grain white rice, rinsed
– 3 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tsp Cajun seasoning
– 1 tsp dried thyme
– ½ tsp cayenne pepper (adjust to heat preference)
– 2 bay leaves
– ¼ cup chopped fresh parsley
– 4 green onions, sliced

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add beef cubes and sear for 4-5 minutes until browned on all sides, then transfer to a plate.
3. Add sausage slices and cook for 3-4 minutes until lightly browned, then transfer to the plate with beef.
4. Reduce heat to medium and add onion, bell pepper, and celery to the pot, scraping up any browned bits from the bottom.
5. Cook vegetables for 6-8 minutes until softened and onion becomes translucent.
6. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Return beef and sausage to the pot along with any accumulated juices.
8. Stir in rinsed rice until grains are coated with oil and begin to toast slightly, about 2 minutes.
9. Pour in chicken broth and diced tomatoes with their juices, stirring to combine.
10. Add Cajun seasoning, dried thyme, cayenne pepper, and bay leaves, distributing evenly throughout the mixture.
11. Bring to a boil, then immediately reduce heat to low and cover tightly with a lid.
12. Simmer for 25 minutes without lifting the lid to allow steam to properly cook the rice.
13. Remove from heat and let stand covered for 10 minutes to allow rice to finish absorbing liquid.
14. Remove bay leaves and fluff jambalaya gently with a fork to separate rice grains.
15. Stir in chopped parsley and green onions just before serving.
Rich, complex flavors develop as the rice absorbs the spicy broth, creating a dish where each grain remains distinct yet infused with smoky sausage and tender beef. The andouille provides a gentle heat that builds gradually, while the holy trinity of vegetables adds sweet counterpoints to the savory depth. Serve this vibrant jambalaya in shallow bowls garnished with extra green onions, or for a dramatic presentation, bring the Dutch oven directly to the table for family-style serving.

Swedish Meatballs with Cream Sauce

Kneaded with care and simmered to perfection, these Swedish meatballs represent the epitome of Scandinavian comfort cuisine, where tender morsels of spiced meat swim in a velvety cream sauce that whispers of warmth and hospitality. Each bite transports you to cozy evenings by the fireplace, where simple ingredients transform into extraordinary nourishment. This classic dish balances earthy spices with rich creaminess in a harmony that feels both timeless and utterly contemporary.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 1/2 lb ground pork (or substitute with all beef)
• 1/2 cup breadcrumbs (panko works beautifully for lightness)
• 1/2 cup whole milk (warmed slightly to absorb better)
• 1 small yellow onion, finely grated (releases more flavor than chopping)
• 1 large egg, lightly beaten (acts as the binding agent)
• 2 tbsp unsalted butter (divided for cooking stages)
• 3 tbsp all-purpose flour (for proper sauce thickening)
• 2 cups beef broth (low-sodium preferred for control)
• 1/2 cup heavy cream (bring to room temperature first)
• 1 tsp Worcestershire sauce (adds depth to the sauce)
• 1/4 tsp ground allspice (the signature Swedish touch)
• 1/4 tsp ground nutmeg (freshly grated if possible)
• 1/4 cup fresh parsley, chopped (reserve some for garnish)
• Salt and black pepper (season in layers throughout)

Instructions

1. Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes until the milk is fully absorbed.
2. Add ground beef, ground pork, grated onion, egg, allspice, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper to the breadcrumb mixture.
3. Mix gently with your hands just until combined, being careful not to overwork the meat, which keeps the meatballs tender.
4. Portion the mixture into 1-inch balls using a small cookie scoop or tablespoon for uniform sizing.
5. Melt 1 tablespoon butter in a large skillet over medium heat until it foams but doesn’t brown.
6. Arrange meatballs in a single layer without crowding and cook for 8-10 minutes, turning frequently until browned on all sides and cooked through.
7. Transfer meatballs to a plate using a slotted spoon, leaving the drippings in the skillet for the sauce.
8. Add remaining 1 tablespoon butter to the skillet and melt over medium heat.
9. Whisk in flour and cook for 2 minutes until it forms a pale golden paste, scraping up all the browned bits from the bottom.
10. Gradually pour in beef broth while whisking constantly to prevent lumps from forming.
11. Bring the sauce to a simmer and cook for 3-4 minutes until slightly thickened, stirring frequently.
12. Reduce heat to low and stir in heavy cream and Worcestershire sauce until fully incorporated.
13. Return meatballs to the skillet and simmer gently for 5 minutes to heat through and allow flavors to meld.
14. Stir in chopped parsley and season with additional salt and pepper if needed.

Glistening with creamy elegance, these meatballs offer a sublime texture contrast between their tender interiors and the silken sauce that cloaks them. The subtle warmth of allspice and nutmeg creates an aromatic complexity that lingers pleasantly on the palate. For a stunning presentation, serve over buttery egg noodles with a sprinkle of fresh dill, or create Swedish-style smörgås by spooning them over thick slices of rye bread for an open-faced sandwich experience.

Ground Meat Stuffed Cabbage Rolls

Delicately wrapped parcels of comfort, these ground meat stuffed cabbage rolls transform humble ingredients into an elegant centerpiece. Each tender cabbage leaf envelops a savory filling that melds beautifully during slow simmering. This timeless dish offers both rustic charm and refined flavor, perfect for gatherings or cozy family dinners.

Ingredients

– 1 large head green cabbage
– 1 lb ground beef (80/20 blend for optimal moisture)
– 1 cup cooked white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large egg, lightly beaten
– 1/4 cup whole milk
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp sweet paprika
– 1/2 tsp dried thyme
– 1/4 tsp ground black pepper
– 1 tsp kosher salt
– 2 cups tomato sauce
– 1 cup beef broth
– 2 tbsp brown sugar
– 2 tbsp apple cider vinegar

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Carefully remove 12 large outer leaves from the cabbage head, using a paring knife to trim thick stems.
3. Blanch cabbage leaves in boiling water for exactly 3 minutes until pliable but not fully cooked.
4. Transfer blanched leaves to an ice water bath to stop cooking, then pat completely dry with paper towels.
5. Heat olive oil in a skillet over medium heat until shimmering.
6. Sauté diced onion for 5-6 minutes until translucent and fragrant.
7. Add minced garlic and cook for 1 minute until aromatic but not browned.
8. Combine ground beef, cooked rice, sautéed onion mixture, beaten egg, milk, paprika, thyme, black pepper, and kosher salt in a large bowl.
9. Mix filling ingredients gently with your hands until just combined, being careful not to overwork the meat.
10. Place 1/3 cup of filling in the center of each cabbage leaf, folding sides inward before rolling tightly from stem end to tip.
11. Arrange rolls seam-side down in a single layer in a Dutch oven or heavy baking dish.
12. Whisk together tomato sauce, beef broth, brown sugar, and apple cider vinegar until sugar dissolves completely.
13. Pour sauce mixture evenly over arranged cabbage rolls, ensuring they’re fully submerged.
14. Cover dish tightly with foil or lid and bake at 350°F for 1 hour and 15 minutes until cabbage is tender and filling reaches 165°F internally.
15. Remove cover and bake for an additional 15 minutes until sauce thickens slightly.

The tender cabbage leaves yield effortlessly to reveal a perfectly seasoned filling, while the sweet-tart tomato sauce provides a vibrant counterpoint. Serve these elegant rolls over creamy polenta or with crusty bread to soak up every drop of the rich sauce, creating a complete meal that feels both comforting and sophisticated.

Conclusion

From quick weeknight meals to cozy comfort food, these 35 ground beef and sausage recipes offer endless dinner inspiration! We hope you found some new family favorites to try. Let us know which recipes you loved most in the comments below, and don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious ideas too!