Description
French countryside comforts shine through this hearty Chicken Meatball Cassoulet, blending rustic charm with savory depth. Rich layers of tender meatballs, white beans, and aromatic herbs invite you to savor a classic French culinary experience.
Ingredients
Scale
Chicken Meatballs:
- 1 pound (454 grams) ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Seasonings:
- Salt to taste
- Black pepper to taste
Cassoulet Base:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 ounces/400 grams) diced tomatoes
- 4 cups (960 milliliters) chicken broth
- 1 can (15 ounces/425 grams) white beans (cannellini or Great Northern)
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Craft tender chicken meatballs by gently blending ground chicken with breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Form compact spheres approximately one inch in diameter.
- Warm olive oil in a skillet over medium heat. Carefully sear meatballs until golden brown on all surfaces, rotating periodically for even coloration (roughly 5-7 minutes). Transfer browned meatballs to a separate plate.
- Utilize the same skillet to sauté diced onions, carrots, celery, and garlic. Cook until vegetables soften and release aromatic flavors, approximately 5-7 minutes.
- Introduce diced tomatoes, chicken broth, white beans, fresh thyme, and bay leaf into the vegetable mixture. Allow ingredients to merge and simmer gently.
- Nestle previously browned meatballs into the simmering liquid, ensuring each piece is partially submerged. Cover the skillet and transfer to a preheated 375°F (190°C) oven.
- Bake for 25-30 minutes, confirming meatballs are thoroughly cooked with no pink interior. Carefully remove bay leaf and thyme stems before serving this rustic, comforting dish piping hot.
Notes
- Choose lean ground chicken for a healthier protein option that keeps the meatballs tender and light.
- Avoid overmixing the meatball mixture to prevent tough, dense texture; use a gentle folding technique when combining ingredients.
- Prep vegetables uniformly to ensure even cooking and balanced flavor distribution throughout the cassoulet.
- Substitute white beans with chickpeas or lentils for variety, making the dish adaptable to different dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 75 mg