Delicious Chicken Meatball Cassoulet Recipe

This Delicious Chicken Meatball Cassoulet is a cozy, hearty one-pot wonder that delivers deep, comforting flavors with minimal effort. Tender chicken meatballs simmered with creamy white beans, aromatic herbs, and veggies in a rich tomato-based broth—it’s pure magic in a bowl. It’s the kind of dish that tastes like it took all day, but really comes together easily enough for a busy weeknight.

Why You’ll Love This Recipe

• Simple and Comforting: Despite its elegant French roots, this cassoulet is straightforward to prepare and brings serious homey vibes to your table.
• Flavorful but Light: Unlike traditional cassoulets loaded with heavy meats, the chicken meatballs keep things lighter without sacrificing flavor.
• One Pot = Less Mess: Fewer dishes to wash means more time to relax and enjoy your meal.
• Great for Meal Prep: It reheats beautifully, making it perfect for leftovers or make-ahead dinners.

Ingredients You’ll Need

Here’s what makes this cassoulet both easy and delicious:

• Ground chicken: Lean and tender, the perfect base for juicy meatballs.
• Garlic: Essential for flavor depth—use fresh, and don’t skimp!
• Onion: A flavor-building hero in any savory dish.
• Fresh parsley: Adds brightness to the meatballs and the final dish.
• Breadcrumbs: Helps bind the meatballs and give them a tender texture.
• Egg: Acts as a binder to hold the meatballs together.
• Canned white beans: Cannellini or Great Northern beans work best—creamy and mild.
• Crushed tomatoes: Forms the savory base of the broth.
• Chicken broth: Adds richness and helps everything simmer to perfection.
• Carrots and celery: Bring sweetness and an earthy balance to the dish.
• Thyme and bay leaf: Classic herbs for deep, layered flavor.
• Olive oil: For sautéing vegetables and browning the meatballs.

Variations

Want to put your own spin on it? Try these:

• Make it spicy: Add a pinch of red pepper flakes or chopped chili to the meatball mixture.
• Vegetarian option: Swap the meatballs for plant-based ones or even roasted mushrooms.
• More veggies: Toss in kale, spinach, or zucchini for extra nutrition.
• Beans swap: Try butter beans or chickpeas for a slightly different texture and flavor.

How to Make Delicious Chicken Meatball Cassoulet

Step 1: Make the Chicken Meatballs

In a large bowl, combine ground chicken, minced garlic, finely chopped parsley, breadcrumbs, egg, salt, and pepper. Mix gently and form into small meatballs—about 1 to 1.5 inches in diameter.

Step 2: Brown the Meatballs

Heat olive oil in a Dutch oven or deep skillet over medium heat. Brown the meatballs in batches, turning to get a nice sear on all sides. Set them aside once golden.

Step 3: Sauté the Aromatics

In the same pot, add more olive oil if needed, then sauté chopped onion, carrots, and celery until softened—about 5 to 7 minutes. Stir in garlic and cook for another minute until fragrant.

Step 4: Build the Base

Add crushed tomatoes, chicken broth, drained white beans, thyme, and bay leaf. Stir everything together and bring to a simmer.

Step 5: Simmer the Cassoulet

Gently return the browned meatballs to the pot. Cover partially and let it simmer for 25–30 minutes until the flavors meld and the meatballs are cooked through.

Step 6: Finish and Serve

Taste and adjust seasoning. Remove the bay leaf, sprinkle with more fresh parsley, and serve warm.

Pro Tips for Making the Recipe

• Don’t overmix the meatballs: A gentle hand keeps them tender and juicy.
• Use homemade broth if possible: It adds an extra layer of depth to the dish.
• Deglaze the pot: After browning the meatballs, scrape up the bits stuck to the pan with a splash of broth—those bits are pure flavor gold!
• Let it rest: A few minutes off the heat helps the cassoulet thicken slightly and brings the flavors together.

How to Serve

This cassoulet is a complete meal in itself, but here’s how to elevate it even more:

With Bread:

A crusty baguette or sourdough is perfect for soaking up all that rich broth.

With a Salad:

Pair it with a crisp green salad dressed simply in lemon juice and olive oil for contrast.

Garnish:

Top with a little grated Parmesan or a drizzle of olive oil for an extra touch of luxury.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days. The flavor gets even better the next day!

Freezing

Let the cassoulet cool fully, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating

Warm gently on the stove over medium heat or in the microwave. Add a splash of broth if it’s too thick.

FAQs

Can I use turkey instead of chicken for the meatballs?
Absolutely. Ground turkey works just as well and offers a similar lean, tender texture. Just make sure it’s not too lean—aim for at least 93% lean for best flavor and moisture.

Do I need to soak the beans if I use dry ones?
If using dry beans, yes—soak them overnight and cook them separately before adding. For quick and easy prep, canned beans are highly recommended.

Can I make this dish in a slow cooker?
Yes, you can! Brown the meatballs and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 4–6 hours until the meatballs are fully cooked.

What can I substitute for crushed tomatoes?
If you don’t have crushed tomatoes, diced tomatoes (with their juice) will do, though the broth may be chunkier. You can blend them slightly for a smoother texture.

Final Thoughts

This Delicious Chicken Meatball Cassoulet is a feel-good dish that’s deeply flavorful, wonderfully hearty, and surprisingly easy to make. It brings that rustic, home-cooked magic without any stress. Give it a try, play with the ingredients to make it your own, and enjoy every warm, satisfying bite.

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