Meatball Cassoulet

Cassoulet is a rustic stew from the Southwest of France that's made with white beans and a variety of meats. This recipe relies on work-saving frozen meatballs and smoked turkey sausage.

Meatball Cassoulet + enlarge image
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9 users rated this recipe an average rating of 2.5
Makes:
4 servings
Prep:
25 mins
Cook:
8 hrs to 9 hrs (low) or 4 to 4-1/2 hours (high)
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Meatball Cassoulet

Ingredients
2
15 ounce can Great Northern beans, rinsed and drained
2
cups tomato juice
1
12 ounce package frozen cooked Italian meatballs, thawed
8
ounces cooked smoked turkey sausage or Polish sausage, halved lengthwise and sliced
1
cup finely chopped carrot
1
cup chopped celery
1
tablespoon Worcestershire sauce
1/2
teaspoon dried basil, crushed
1/2
teaspoon dried oregano, crushed
1/2
teaspoon paprika

Directions

  1. In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worcestershire sauce, basil, oregano, and paprika.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 4 or 5 servings.

Nutrition Facts

(Meatball Cassoulet)
    Per serving:
  • 657 kcal cal.,
  • 25 g fat
  • (11 g sat. fat,
  • 93 mg chol.,
  • 1655 mg sodium,
  • 68 g carb.,
  • 17 g fiber,
  • 42 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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