Description
Hearty French Cozy Chicken Meatball Cassoulet delivers rich countryside comfort with savory chicken meatballs nestled in creamy white beans. Mediterranean flavors dance through this rustic dish, promising pure satisfaction for home cooks seeking authentic French countryside elegance.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) ground chicken
- 4 cups chicken broth
- 1 can (15 ounces) white beans, drained and rinsed (cannellini or Great Northern)
Vegetables and Seasonings:
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Binding and Finishing Ingredients:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 1 can (14 ounces) diced tomatoes
- Optional Garnishes: Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Craft a harmonious mixture of ground chicken, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper in a spacious mixing bowl. Delicately fold ingredients together, forming uniform 1-inch spherical meatballs without overworking the mixture.
- Warm olive oil in a large skillet over medium heat. Carefully introduce meatballs in strategic batches, rotating to achieve a golden-brown exterior approximately 5-7 minutes. Transfer browned meatballs to a separate plate.
- Utilize the same skillet’s residual flavors to sauté diced onions, carrots, celery, and garlic. Allow vegetables to soften and release aromatic essences for 5-7 minutes.
- Incorporate diced tomatoes, chicken broth, white beans, thyme, and bay leaf into the vegetable medley. Gently stir and encourage ingredients to merge, bringing the liquid to a gentle simmer.
- Reintroduce meatballs into the skillet, nestling them tenderly within the developing sauce, ensuring even distribution.
- Preheat oven to 375F (190C). Transfer skillet directly or pour contents into an oven-safe casserole dish. Seal with aluminum foil and bake 25-30 minutes until meatballs reach optimal internal temperature.
- Extract from oven, discard bay leaf and thyme sprigs. Embellish with fresh parsley and optional Parmesan cheese for a final flourish before serving.
Notes
- Enhance meatball texture by chilling the mixture for 30 minutes before shaping, which helps prevent them from falling apart during cooking.
- Swap ground chicken with turkey or lean beef for varied protein options without compromising the dish’s hearty flavor profile.
- Use gluten-free breadcrumbs or almond flour to make the recipe celiac-friendly and maintain the meatballs’ binding consistency.
- Add a splash of dry white wine during vegetable sautéing to deepen the cassoulet’s complexity and create a more sophisticated taste dimension.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 100 mg