Description
A hearty and flavorful Chicken Meatball Cassoulet, combining tender chicken meatballs with white beans and vegetables in a rich, savory broth—perfect for a comforting meal.
Ingredients
Units
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1/4 tsp smoked paprika
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, thyme, salt, and pepper.
- Form into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add meatballs and brown on all sides, then remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in tomato paste, smoked paprika, and bay leaf. Cook for 1 minute.
- Add white beans and chicken broth. Bring to a simmer.
- Return the meatballs to the pot. Cover and simmer for 20 minutes.
- Remove the bay leaf, garnish with parsley, and serve hot.
Notes
- You can substitute ground turkey for ground chicken.
- For a thicker stew, mash a few beans before simmering.
- Great served with crusty bread or over rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg