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Meatball Cassoulet

Makes: 4 to 5 servings
Prep 25 mins Cook 8 hrs to 9 hrs  (low) or 4 to 4-1/2 hours (high)
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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