Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Turkey and Sausage Boulettes

 
One serving costs about $2.56 One serving costs about $2.56

$2.56 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner
spoonacular Score:59%

Spoonacular Score: 59%

 

Turkey and Sausage Boulettes might be just the main course you are searching for. This recipe makes 6 servings with 468 calories, 35g of protein, and 29g of fat each. For $2.53 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Not a lot of people made this recipe, and 5 would say it hit the spot. Head to the store and pick up parmesan cheese, onion, oil, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. Try Shrimp Boulettes, Ragoût de boulettes et de pattes de cochon – Or so it will have you believe…, and Mary's Cajun Beef & Pork Boulettes with Brown Sauce for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps black pepper
black pepper
2 slices
2 slices bread
bread
some
some breadcrumbs
breadcrumbs
1 Tbsp
1 Tbsp cognac
cognac
1 tsp
1 tsp dried sage
dried sage
1
1  egg
egg
3 Tbsps
3 Tbsps fresh parsley
fresh parsley
1 lb
1 lb ground turkey
ground turkey
0.75 cups
0.75 cups milk
milk
some
some oil
oil
1 Tbsp
1 Tbsp olive oil
olive oil
1 large
1 large onion
onion
3 Tbsps
3 Tbsps parmesan cheese
parmesan cheese
1 tsp
1 tsp salt
salt
1 lb
1 lb sausage meat
sausage meat
4 large
4 large white mushrooms
white mushrooms
0.5 tsps black pepper
0.5 tsps
black pepper
2 slices bread
2 slices
bread
some breadcrumbs
some
breadcrumbs
1 Tbsp cognac
1 Tbsp
cognac
1 tsp dried sage
1 tsp
dried sage
1  egg
1
egg
3 Tbsps fresh parsley
3 Tbsps
fresh parsley
1 lb ground turkey
1 lb
ground turkey
0.75 cups milk
0.75 cups
milk
some oil
some
oil
1 Tbsp olive oil
1 Tbsp
olive oil
1 large onion
1 large
onion
3 Tbsps parmesan cheese
3 Tbsps
parmesan cheese
1 tsp salt
1 tsp
salt
1 lb sausage meat
1 lb
sausage meat
4 large white mushrooms
4 large
white mushrooms

Equipment

baking paper
baking paper
mixing bowl
mixing bowl
paper towels
paper towels
frying pan
frying pan
baking paper
baking paper
mixing bowl
mixing bowl
paper towels
paper towels
frying pan
frying pan


Instructions

  1. Soak the bread in the milk.
  2. In a large skillet over medium high heat warm the oil. Add the onion and cook stirring for about 3 minutes. Add the mushrooms and the parsley and cook 5 minutes or until there is no more juices running from the mushrooms.
  3. In a large mixing bowl, mix the turkey and the sausage meat.
  4. Add the egg, parmesan cheese, sage, squeeze the milk out of the bread and add the bread to the meat mixture.
  5. Add the onion mixture and mix well. Season with salt and pepper. Mix everything together until the bread is well worked in and the vegetables are evenly distributed.
  6. Place in the refrigerator for 10 minutes to solidify.
  7. With your hands form individual meat boulettes or patties. Roll them on the bread crumbs and place them on a large piece of parchment paper.
  8. In a very large skillet over medium high heat, add the oil. When the oil is hot but not burning, saut the meat until golden brown and no juices are running out when slightly pressed down.
  9. Remove from the pan and place on paper towel before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.56
Ingredient
½ teaspoons black pepper
2 slices bread
some breadcrumbs
1 tablespoon cognac
1 teaspoon dried sage
1 egg
3 tablespoons fresh parsley
1 pound ground turkey
¾ cups milk
some oil
1 tablespoon olive oil
1 large onion
3 tablespoons parmesan cheese
1 pound sausage meat
4 larges white mushrooms
Price
$0.03
$0.20
$0.24
$0.81
$0.01
$0.24
$0.48
$7.48
$0.25
$0.23
$0.17
$0.33
$0.32
$4.05
$0.51
$15.34

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • get more green tips
Disclaimer

Nutritional Information

Quickview
471 Calories
35g Protein
28g Total Fat
16g Carbs
15% Health Score
Limit These
Calories
471
24%

Fat
28g
44%

  Saturated Fat
8g
55%

Carbohydrates
16g
6%

  Sugar
4g
5%

Cholesterol
128mg
43%

Sodium
1095mg
48%

Alcohol
0.84g
5%

Get Enough Of These
Protein
35g
70%

Vitamin B3
12mg
64%

Vitamin B6
0.98mg
49%

Selenium
27µg
39%

Phosphorus
383mg
38%

Vitamin K
37µg
36%

Vitamin B1
0.44mg
29%

Zinc
3mg
24%

Vitamin B2
0.4mg
24%

Vitamin B12
1µg
22%

Vitamin B5
1mg
18%

Potassium
598mg
17%

Iron
2mg
15%

Manganese
0.28mg
14%

Magnesium
51mg
13%

Vitamin D
1µg
12%

Calcium
118mg
12%

Copper
0.21mg
11%

Folate
41µg
10%

Vitamin A
355IU
7%

Vitamin C
5mg
7%

Vitamin E
0.93mg
6%

Fiber
1g
6%

covered percent of daily need

Related Recipes