Cozy Chicken Meatball Cassoulet Recipe

Cassoulet is a traditional French dish that originates from the southwest of France, particularly the regions of Toulouse, Carcassonne, and Castelnaudary. It is a slow-cooked, hearty casserole filled with beans, meat, and various seasonings, creating a rich, savory stew. While classic cassoulet is typically made with duck, pork, and sausages, this cozy version uses tender chicken meatballs, offering a lighter yet equally flavorful alternative.

Instructions

Step 1: Prepare the Beans

Before beginning the cassoulet, it’s important to prepare the beans. Traditional cassoulet requires slow-cooked beans, and while canned beans could work in a pinch, dried beans provide a much better texture and flavor.

1. Soak the beans: Place the dried beans in a large bowl and cover them with water. Let the beans soak for at least 8 hours or overnight. This softens the beans and helps them cook evenly.

2. Cook the beans: Drain and rinse the soaked beans. In a large pot, add the soaked beans and cover them with fresh water (about 4-5 cups). Bring the water to a boil, reduce the heat to low, and simmer the beans for about 1–1.5 hours, or until they are tender but not falling apart. Drain the beans, saving some of the cooking liquid for later.

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Step 2: Make the Chicken Meatballs

While the beans are cooking or soaking, prepare the chicken meatballs.

1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, parsley, garlic, thyme, salt, pepper, and the egg. Mix well to combine all the ingredients evenly.

2. Shape the chicken mixture into meatballs, about 1-1.5 inches in diameter. You should get around 20–24 meatballs depending on the size.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken meatballs in batches (don’t overcrowd the pan). Brown the meatballs on all sides, about 5–7 minutes, then remove them from the pan and set them aside. They don’t need to be fully cooked at this point, as they will continue cooking in the cassoulet.

Step 3: Sauté the Vegetables

In the same skillet used for the meatballs, sauté the aromatics and vegetables that will form the base of the cassoulet.

1. Add 2 tablespoons of olive oil to the skillet, and heat it over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

2. Add the minced garlic, bay leaf, thyme, smoked paprika, cumin, black pepper, and salt. Stir to combine and cook for another 2 minutes until fragrant.

3. If using, add the white wine to the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Step 4: Assemble the Cassoulet

Now that your meatballs and vegetables are prepared, it’s time to assemble the cassoulet.

1. Preheat your oven to 350°F (175°C).

2. In a large oven-safe casserole dish (about 3-4 quarts), combine the cooked beans, sautéed vegetables, crushed tomatoes, chicken broth, and the cooked chicken meatballs. Stir everything gently to combine. Add in any of the reserved bean cooking liquid if needed to ensure there’s enough liquid to cover the beans and meatballs.

3. Cover the casserole dish with a lid or tightly with aluminum foil. Place it in the preheated oven and bake for 45 minutes. This allows the flavors to meld together and for the meatballs to cook through.

Step 5: Prepare the Topping

While the cassoulet is baking, prepare the breadcrumb topping.

1. In a small bowl, combine the panko breadcrumbs with the melted butter and chopped parsley. Toss until the breadcrumbs are evenly coated with butter and parsley.

2. After the cassoulet has been baking for 45 minutes, remove it from the oven and give it a gentle stir to redistribute the meatballs and beans. Sprinkle the breadcrumb mixture evenly over the top of the cassoulet.

3. Return the casserole to the oven, uncovered, and bake for an additional 20-25 minutes, or until the top is golden brown and crispy. If you want the top extra crispy, you can broil it for the last 2-3 minutes, but keep a close eye on it to prevent burning.

Step 6: Serve and Garnish

Once the cassoulet is out of the oven, let it cool for a few minutes before serving. Garnish with freshly chopped parsley and a bit of lemon zest if desired for a touch of freshness.

Serve the cassoulet with a side of crusty bread for soaking up all the delicious juices, and a simple green salad to balance the richness of the dish.

Additional Tips and Variations

• Meat Options: If you’re not a fan of chicken, you can easily substitute with turkey meatballs, pork sausage, or even duck confit for a more traditional cassoulet.

• Vegetarian Option: For a vegetarian version, omit the meatballs and replace them with sautéed mushrooms or tempeh for a hearty, plant-based alternative.

• Slow Cooker Method: If you prefer a slow cooker, you can assemble everything in the slow cooker after sautéing the vegetables and browning the meatballs. Cook on low for 6-8 hours or on high for 3-4 hours. Add the breadcrumbs at the end and let the slow cooker broil them (if your slow cooker has a broil setting) or transfer the mixture to a baking dish to broil in the oven.

• Make Ahead: Cassoulet can be made ahead and stored in the refrigerator for up to 3 days. The flavors will only improve as they sit. You can also freeze it for up to 2-3 months; simply thaw it in the fridge overnight and reheat in the oven.

Why You’ll Love This Cozy Chicken Meatball Cassoulet

This dish is the perfect combination of comfort, flavor, and simplicity. The tender chicken meatballs are perfectly seasoned and add a delicious bite to the creamy beans, while the crispy breadcrumb topping provides a satisfying crunch. With rich broth, savory vegetables, and fragrant herbs, this cozy chicken meatball cassoulet is ideal for family dinners, gatherings, or when you want something special to enjoy on a chilly evening.

Its versatility allows you to tweak ingredients according to what you have on hand or your dietary preferences. Whether you make it with chicken, turkey, or a vegetarian version, it’s sure to become a comforting favorite in your home.

Conclusion

This Cozy Chicken Meatball Cassoulet is a wonderful twist on the classic French dish that brings warmth, flavor, and a little bit of elegance to your table. The slow-cooked beans, tender meatballs, and savory vegetables create a balanced, hearty meal that is perfect for sharing. With its flavorful aroma and satisfying texture, it’s the kind of dish that makes you feel right at home, no matter the occasion.

Yield: 6

Cozy Chicken Meatball Cassoulet Recipe

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Cassoulet is a traditional French dish that originates from the southwest of France, particularly the regions of Toulouse, Carcassonne, and Castelnaudary. It is a slow-cooked, hearty casserole filled with beans, meat, and various seasonings, creating a rich, savory stew. While classic cassoulet is typically made with duck, pork, and sausages, this cozy version uses tender chicken meatballs, offering a lighter yet equally flavorful alternative.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• For the Chicken Meatballs:
• 1 lb ground chicken (preferably thigh meat for more flavor)
• 1/4 cup breadcrumbs (preferably fresh)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped (optional)
• For the Cassoulet:
• 1 tbsp olive oil (for sautéing)
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can white beans (such as Great Northern or cannellini), drained and rinsed
• 1 1/2 cups chicken broth (low-sodium)
• 1/2 cup dry white wine (or extra broth)
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 bay leaf
• 1/2 cup fresh breadcrumbs (for topping)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken Meatballs:

1. Mix the Meatballs:
   In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, thyme, rosemary, black pepper, salt, and parsley. Mix until fully combined. Roll the mixture into small meatballs (about 1-inch in diameter) and set aside.
   
2. Brown the Meatballs:
   Heat a large skillet over medium heat and add a tablespoon of olive oil. Brown the chicken meatballs in batches, turning to cook all sides, about 4-5 minutes per batch. Once browned, remove the meatballs from the skillet and set aside.

Prepare the Cassoulet:

1. Sauté Vegetables:
   In the same skillet, add the diced onion, carrots, and celery. Sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
   
2. Add Tomatoes and Seasoning:
   Stir in the diced tomatoes, dried thyme, smoked paprika, salt, and black pepper. Cook for 2-3 minutes to allow the flavors to meld.
   
3. Add Liquids and Beans:
   Pour in the chicken broth and white wine (or extra broth). Stir in the white beans and bring the mixture to a simmer.
   
4. Return Meatballs to the Skillet:
   Gently add the browned chicken meatballs back into the skillet, nestling them into the vegetable and bean mixture. Add the bay leaf.
   
5. Simmer:
   Reduce the heat to low, cover the skillet, and let the cassoulet simmer for 30-40 minutes, stirring occasionally. The meatballs will cook through, and the flavors will combine. If the mixture seems too thick, add a little more broth or water to reach your desired consistency.
   
6. Prepare the Topping:
   While the cassoulet is simmering, preheat your oven to 400°F (200°C). In a small bowl, toss the fresh breadcrumbs with a little olive oil and a pinch of salt.
   
7. Finish in the Oven:
   Once the meatballs are cooked through and the cassoulet has thickened, sprinkle the breadcrumbs over the top of the dish. Place the skillet in the preheated oven and bake for 10-15 minutes, until the breadcrumbs are golden brown and crispy.

Serve:

1. Garnish and Enjoy:
   Remove from the oven, discard the bay leaf, and garnish with fresh parsley. Serve the cassoulet hot, ideally with a side of crusty bread to soak up all the delicious sauce.

Notes

Meatball Variation: Feel free to substitute ground turkey or lean ground pork for the chicken if you prefer a different flavor.

Beans: If you prefer a different type of bean, feel free to use cannellini, navy beans, or butter beans.

Make Ahead: This dish can be made a day ahead and stored in the fridge. The flavors deepen over time, and it reheats beautifully.

Top with Cheese: For extra richness, you can sprinkle some shredded cheese (like Gruyère or Parmesan) over the breadcrumbs before baking.