This Chicken Meatball Cassoulet is a comforting twist on the traditional French dish, combining tender homemade chicken meatballs with a flavorful broth and hearty white beans. It merges Italian meatball techniques with classic French cassoulet flavors for a delightful fusion that’s both sophisticated and approachable. The dish delivers rich taste while being lighter than traditional cassoulet, making it perfect for any season.

Why You’ll Love This Recipe

• Lighter alternative to traditional cassoulet while maintaining rich, comforting flavors
• Easy to prepare in one skillet for minimal cleanup
• Perfect balance of protein and vegetables for a complete meal
• Versatile dish that works for both casual family dinners and entertaining guests
• Make-ahead friendly with components that can be prepared in advance

Ingredients

• Ground Chicken: Creates lighter, more delicate meatballs than beef or pork. If you prefer more richness, consider using ground chicken thigh meat.
• Breadcrumbs: Helps bind the meatballs while keeping them tender. Fresh breadcrumbs work best, but panko can be substituted for extra crispness.
• Parmesan Cheese: Adds savory depth to the meatballs. Use freshly grated for the best flavor profile.
• Egg: Acts as a binder for the meatballs. For egg allergies, a flax egg can work as a substitute.
• Garlic: Provides aromatic flavor throughout the dish. Fresh is recommended, but jarred minced garlic works in a pinch.
• Italian Seasoning: A convenient herb blend that complements the meatballs. You can substitute with a mix of dried oregano, basil, and thyme.
• Olive Oil: Used for browning the meatballs and sautéing vegetables. Extra virgin adds more flavor but regular olive oil works too.
• Onion: Forms the flavor base of the cassoulet. Yellow onion is ideal, but white or sweet onions can be substituted.
• Carrots: Adds sweetness and texture to the cassoulet. Choose firm, fresh carrots for best results.
• Celery: Contributes aromatic flavor to the broth. Look for crisp, green stalks.
• Diced Tomatoes: Provides acidity and richness. Fire-roasted varieties can add extra depth of flavor.
• Chicken Broth: Forms the base of the cassoulet. Homemade stock will elevate the dish, but quality store-bought works well too.
• White Beans: Adds heartiness and protein. Cannellini beans are traditional, but any white bean variety works.
• Fresh Thyme: Contributes herbaceous notes. Dried thyme can substitute in a pinch (use 1/3 the amount).
• Bay Leaf: Infuses subtle depth to the broth. Always remember to remove before serving.

Variations

Mediterranean Style

Transform this dish by adding olives, roasted red peppers, and feta cheese. Use oregano instead of thyme and finish with a sprinkle of fresh lemon zest just before serving. The bright Mediterranean flavors complement the chicken meatballs beautifully while maintaining the dish’s comfort food status.

Spicy Southwestern

Add a kick to your cassoulet by incorporating diced jalapeños, corn kernels, and black beans instead of white beans. Season with cumin, chili powder, and smoked paprika. Top with fresh cilantro and a dollop of sour cream for a southwestern spin that brings heat and complexity.

Winter Root Vegetable

For a hearty cold-weather version, replace the standard mirepoix with parsnips, turnips, and leeks. Add fresh rosemary alongside the thyme and finish with a splash of dry white wine for depth. This variation emphasizes earthy flavors and works beautifully when served with crusty bread on chilly evenings.

How to Make the Recipe

Step 1: Prepare and Form the Meatballs

Combine ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Mix gently using your hands until just combined—overmixing can make the meatballs tough. Use a light touch to form approximately 1-inch diameter meatballs, wetting your hands slightly if the mixture is sticky. Place formed meatballs on a plate and set aside.

Step 2: Brown the Meatballs

Heat olive oil in a large, oven-safe skillet over medium heat until shimmering. Carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Brown for 1-2 minutes on each side until they develop a golden crust all around (about 5-7 minutes total). The meatballs don’t need to be fully cooked at this stage. Transfer to a clean plate and set aside.

Step 3: Create the Cassoulet Base

Using the same skillet with all those flavorful browned bits, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the diced tomatoes with their juice, scraping the bottom of the pan to release any browned bits. Add the chicken broth, drained white beans, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.

Step 4: Combine and Bake

Once the cassoulet base is simmering, carefully return the browned meatballs to the skillet, nestling them into the liquid. Make sure they’re partially submerged but not completely covered. Cover the skillet with a lid or aluminum foil and transfer to a preheated 375°F (190°C) oven. Bake for 25-30 minutes until the meatballs are cooked through and the cassoulet has thickened slightly.

Tips for Making the Recipe

• Don’t overwork the meatball mixture – mix just until combined for the most tender results
• Use a cookie scoop to form uniformly-sized meatballs that will cook evenly
• Brown the meatballs in batches to avoid overcrowding the pan, which can cause them to steam rather than brown
• Don’t discard those flavorful browned bits in the skillet – they’re key to building depth of flavor in your cassoulet
• Let the cassoulet rest for 5-10 minutes after baking to allow the flavors to meld and the sauce to thicken slightly
• For extra flavor, add a splash of white wine when sautéing the vegetables

How to Serve

Serve this Chicken Meatball Cassoulet in wide, shallow bowls to showcase both the meatballs and the flavorful broth. Accompany with a chunk of crusty artisan bread or garlic bread for sopping up the delicious sauce. For a complete meal, pair with a simple green salad dressed with a light vinaigrette to balance the richness of the cassoulet.

For a more elegant presentation, sprinkle with fresh chopped parsley or thyme leaves just before serving. A light dusting of additional grated Parmesan cheese adds a delightful finishing touch. This dish also pairs beautifully with a glass of medium-bodied red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc.

Make Ahead

This Chicken Meatball Cassoulet is perfect for make-ahead meal planning. The meatballs can be formed and refrigerated raw for up to 24 hours before cooking, or browned and refrigerated for up to 2 days. The vegetable base can also be prepared up to 2 days in advance and stored separately in the refrigerator.

For complete make-ahead preparation, assemble the entire dish up to the baking step, cool completely, and refrigerate for up to 2 days. When ready to serve, allow the cassoulet to come to room temperature for 30 minutes, then bake at 375°F for 30-35 minutes until heated through and bubbling.

The fully cooked cassoulet freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a 325°F oven until hot throughout.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute for ground chicken in this recipe. Dark meat turkey will provide more moisture and flavor than breast meat, similar to using chicken thighs versus breast meat. The cooking times remain the same.

How do I know when the meatballs are fully cooked?

Chicken meatballs are fully cooked when they reach an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, cut one meatball in half – it should be opaque throughout with no pink remaining.

Can I make this recipe in a slow cooker?

Absolutely! Brown the meatballs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. The flavors will develop nicely, though the sauce may be slightly thinner than the oven version.

What can I substitute for white beans?

If you don’t have white beans, chickpeas make an excellent substitute. For a lower-carb option, try adding extra vegetables like diced zucchini or bell peppers instead. You could also use kidney beans, though they will change the color and slightly alter the traditional cassoulet appearance.

Conclusion

This Chicken Meatball Cassoulet brings together the best of comfort food with a lighter, modern approach. By combining tender chicken meatballs with aromatic vegetables and creamy white beans, you create a satisfying one-pot meal that’s impressive enough for guests yet simple enough for weeknights. The balance of lean protein, vegetables, and beans makes this not just delicious but nutritious as well. Give this versatile recipe a try—it might just become a new family favorite that you’ll return to season after season.

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