Description
Hearty Chicken Meatball Cassoulet with tender Great Northern beans, savory chicken meatballs, and aromatic vegetables simmered in a rich broth.
Ingredients
Scale
- 1.5 lbs ground chicken
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for browning
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 lb dried Great Northern beans, soaked overnight and drained
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 8 oz fully cooked kielbasa sausage, sliced
- 4 oz pancetta, diced (optional)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- In a large bowl, combine the ground chicken, panko breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, oregano, salt, and pepper.
- Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Using your hands, form the mixture into approximately 1-inch meatballs. You should get around 24-30 meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan. You may need to work in batches.
- Brown the meatballs on all sides, about 5-7 minutes total. They don’t need to be cooked through at this point, just nicely browned. Remove the browned meatballs from the skillet and set aside.
- In the same skillet (or a large Dutch oven), add the remaining tablespoon of olive oil.
- Add the chopped onion, carrots, and celery to the skillet and cook over medium heat until softened, about 8-10 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the soaked and drained Great Northern beans, chicken broth, diced tomatoes (with their juice), thyme, rosemary, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1-1.5 hours, or until the beans are tender but still hold their shape. Stir occasionally to prevent sticking.
- After the beans have simmered for about an hour, add the sliced kielbasa sausage and diced pancetta (if using) to the cassoulet.
- Gently stir in the browned chicken meatballs, making sure they are submerged in the liquid.
- Continue to simmer, covered, for another 30 minutes, or until the meatballs are cooked through and the flavors have melded together.
- Remove the bay leaf before serving.
- Ladle the Chicken Meatball Cassoulet into bowls.
- Garnish with fresh chopped parsley.
- Serve hot with crusty bread for dipping into the delicious broth.
Notes
- Bean Selection: Great Northern beans are traditional for cassoulet, but you can also use cannellini beans or navy beans.
- Meat Variations: Feel free to substitute the kielbasa sausage with other types of sausage, such as andouille or Italian sausage. You can also add other meats like duck confit or pork shoulder for a more authentic cassoulet experience.
- Vegetable Additions: Add other vegetables like chopped bell peppers, mushrooms, or zucchini for extra flavor and nutrients.
- Spice Level: Adjust the amount of salt and pepper to your liking. You can also add a pinch of red pepper flakes for a little heat.
- Broth: If you don’t have chicken broth, you can use vegetable broth or even water, but the chicken broth will provide the best flavor.
- Slow Cooker Option: This recipe can also be adapted for a slow cooker. Brown the meatballs and sauté the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Freezing: Cassoulet freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Make Ahead: You can prepare the cassoulet a day or two in advance. The flavors will meld together even more, making it even more delicious. Store it in the refrigerator until ready to reheat and serve.
- Breadcrumb Topping: For a crispy topping, sprinkle some breadcrumbs mixed with melted butter over the cassoulet before baking it in the oven for the last 15-20 minutes.
- Soaking the Beans: Soaking the beans overnight is crucial for reducing cooking time and making them more digestible. If you forget to soak them overnight, you can use the quick-soak method: Place the beans in a large pot, cover with water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the beans before using.
- Browning the Meatballs: Browning the meatballs adds a depth of flavor to the cassoulet. Don’t skip this step! Make sure the skillet is hot enough before adding the meatballs, and don’t overcrowd the pan. Overcrowding will lower the temperature of the skillet and cause the meatballs to steam instead of brown.
- Simmering the Cassoulet: Simmering the cassoulet low and slow allows the flavors to meld together and the beans to become tender. Be patient and don’t rush this step. Stir occasionally to prevent sticking and burning.
- Adjusting the Broth: The amount of broth you need may vary depending on the type of beans you use and how long you simmer the cassoulet. If the cassoulet becomes too dry, add more broth as needed. If it’s too watery, simmer it uncovered for a while to allow some of the liquid to evaporate.
- Checking for Doneness: The cassoulet is done when the beans are tender but still hold their shape, the meatballs are cooked through, and the flavors have melded together. Taste and adjust the seasoning as needed.
- Prep Time: 30 minutes
- Cook Time: 2 hours