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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 cup chopped onion
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 657,
- Fat, total (g) 25,
- chol. (mg) 93,
- sat. fat (g) 11,
- carb. (g) 68,
- fiber (g) 17,
- pro. (g) 42,
- sodium (mg) 1655,
- Percent Daily Values are based on a 2,000 calorie diet
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