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smothered sausage and meatballs

(1 rating)
flameswithinice avatar
Recipe by
michelle 'FLAME' kelley
@flameswithinice
baltic, CT

this will feed a hungry family on a weekday or weekend in under 30mins of prep and cook time. I fed 8 hungry on the go people.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For smothered sausage and meatballs

  • 5
    italian sausage mild links, cut in 1/2" circles
  • 16
    med meat balls, you can use frozen but fresh is best.
  • 1 can
    beef stock
  • 1 can
    cream of chicken soup
  • 4 c
    water
  • 4 c
    instant brown or white rice
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    sea salt
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1/4 tsp
    itialian seasoning
  • 1/4 tsp
    sage
  • 1/4 tsp
    chili powder
  • 2 Tbsp
    butter
  • USE THE FOLLOWING TO MAKE HOME MADE MEAT BALLS
  • 1/2 lb
    lean ground beef
  • 1/2 pkg
    ground turkey
  • 1 sm
    chopped onion (dice fine)
  • 1 sm
    green and red bell pepper (diced fine)
  • 1 lg
    egg (beaten)
  • 1/2 Tbsp
    each of the following,black pepper,onion powder,garlic powder,season salt, wisterchire, a-1, spicy brown mustard,
  • 1 c
    itialian bread crumbs
  • YOU WILL NEED 1/4 CUP BISQUICK AND 1/2 CUP WATER MIXED AND STIRED TO NO LUMPS. SET ASIDE LET SETTLE
  • 3 c
    frozen or canned vegetables seasoned and cooked to your taste

How To Make smothered sausage and meatballs

  • 1
    first mix all ingredients for the meat balls together. you can make these a head and freeze them so all you have to do is either cook them up or heat them up if you cook then freeze. don't make the meat balls too large you want them about the same size as the sausage circles. place both the sausage and meatballs into a well oiled deep dish oven safe frying pan( i use a cast iron one so it can go straight to the oven at 400degrees for 30 mins)
  • 2
    in a medium sauce pot you will need to mix both the beef broth and cream of chicken soup together stirring constantly to get any lumps out. do not add anything to your soup/stock as the flavor is full enough. in a measuring cup blend the Bisquick and water then slowly add it to the soup/stock insuring no lumps will form. you want it smooth not to thick or pastie
  • 3
    in a large glass mixing bowl blend together water,butter,seasonings and rice mixing well. cook according to directions on box. about 5min for white rice, 10 for brown.
  • 4
    cook vegetables according to your taste. have fun with this. there is no wrong vegetable if your family will eat them. my husband prefers green beans so that is what i used at the time.
  • 5
    once your meatballs and sausage circles are completely cooked but not over cooked. you will need to remove them to a clean bowl to drain away any of the excess fat drippings. we don't need to use any of these. now I coat the meatballs and sausage with the gravy before i place over the rice on the plates but you can dish it up any way you like. don't like a lot of gravy then just spoon some over the meat and rice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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