David Joachim
Source: Better Homes and Gardens


Recipe Summary

30 mins
30 mins
1 hr
11 cups


Ingredient Checklist


Instructions Checklist
  • In a 4- to 6-quart Dutch oven melt butter over medium heat. Add onions and garlic; cook 5 minutes or until onions are tender, stirring occasionally. Transfer half of the mixture to a large bowl; set aside. Add broth, lemon juice, and 2 teaspoons of the herbes de Provence to Dutch oven; bring to boiling. Add potatoes; reduce heat. Simmer, covered, 15 minutes.

  • Meanwhile, add the next three ingredients (through salt) and remaining 1 teaspoon herbes de Provence to onion mixture in bowl. Add ground chicken and cheese; mix well. Shape into 1 1/2-inch meatballs.

  • Add meatballs and both beans to Dutch oven. Return to boiling; reduce heat. Simmer, covered, 15 minutes more or until meatballs are done (165°F) and vegetables are tender. If desired, top servings with olives.

Slow-Cooker Directions:

Prepare as directed, except do not cook onions and garlic in butter. In a 4- to 6-quart slow cooker combine 1 cup of the onions, 2 cloves of the garlic, the broth, lemon juice, 2 teaspoons of the herbes de Provence, and the potatoes. In a large bowl combine the remaining 1/2 cup onion, 2 cloves garlic, and 1 teaspoon herbes de Provence; the egg; bread crumbs; salt; ground chicken; and cheese. Shape into 1 1/2 inch meatballs and add to mixture in cooker. Cover and cook on low for 8 hours or on high for 4 hours. If using low, turn to high. Stir in both beans. Cover and cook for 30 minutes more. If desired, top servings with olives.

Nutrition Facts

333 calories; fat 15g; cholesterol 109mg; saturated fat 6g; carbohydrates 27g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 5g; protein 25g; vitamin a 482.6IU; vitamin c 13.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 6.6mg; vitamin b6 0.7mg; folate 73.9mcg; vitamin b12 0.6mcg; sodium 882mg; potassium 1042mg; calcium 98mg; iron 3mg.