Chicken Meatball Cassoulet

Chicken Meatball Cassoulet is a hearty, rustic twist on the French classic, combining tender chicken meatballs with creamy white beans, aromatic vegetables, and fresh herbs in a rich, savory broth. This lighter and faster version of cassoulet keeps all the comforting depth of the original without the heaviness of traditional pork and duck.

Why You’ll Love This Recipe

• A lighter version of a traditionally rich French dish
• Packed with protein, fiber, and vegetables for a balanced meal
• Chicken meatballs are tender, flavorful, and easy to prepare
• A one-pot recipe perfect for cozy dinners or make-ahead meals
• Great for leftovers—the flavors deepen with time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• Ground chicken
• Breadcrumbs
• Egg
• Parmesan cheese, grated
• Garlic, minced
• Italian seasoning
• Salt and black pepper

For the Cassoulet:

• Olive oil
• Onion, diced
• Carrots, diced
• Celery, diced
• Garlic, minced
• Canned diced tomatoes
• Chicken broth
• Cannellini or Great Northern beans, rinsed and drained
• Bay leaf
• Fresh thyme sprigs
• Salt and pepper

Directions

1. Prepare the Chicken Meatballs
   In a large bowl, mix ground chicken, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Form into small meatballs, about 1 tablespoon each.
2. Brown the Meatballs
   Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. Brown the meatballs in batches until golden on all sides. Remove and set aside.
3. Sauté the Vegetables
   In the same pot, add more oil if needed. Sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook 1 more minute.
4. Build the Stew
   Stir in diced tomatoes, chicken broth, beans, bay leaf, and thyme. Bring to a simmer.
5. Return the Meatballs
   Gently add the browned meatballs back into the pot. Simmer uncovered for 15–20 minutes, until the meatballs are cooked through and the broth has slightly thickened.
6. Serve
   Discard the bay leaf and thyme sprigs. Ladle into bowls and serve warm, optionally with crusty bread.

Servings and Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes

Variations

• Herb Swap: Use rosemary or parsley in place of thyme for a different herbal note
• Spicy Version: Add red pepper flakes or smoked paprika to the broth
• More Vegetables: Add spinach, kale, or zucchini for extra nutrition
• Breadcrumb-Free: Use almond flour or oats for a gluten-free meatball binder
• Cheesy Finish: Top with a sprinkle of Gruyère or mozzarella and broil for a golden finish

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheat: Warm gently on the stove over medium-low heat or in the microwave until heated through

FAQs

Can I use store-bought chicken meatballs?

Yes, pre-cooked or uncooked chicken meatballs can be used for convenience—just brown and simmer them as directed.

Can I make this vegetarian?

Yes, replace the chicken meatballs with vegetarian meatballs and use vegetable broth instead of chicken broth.

What kind of beans are best for cassoulet?

Cannellini or Great Northern beans work well for their creamy texture, but navy beans are also a good choice.

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and works similarly in this recipe.

Is this dish freezer-friendly?

Absolutely—freeze in airtight containers and thaw before reheating.

Can I make this dish in advance?

Yes, it tastes even better the next day after the flavors meld. Reheat gently before serving.

What can I serve with cassoulet?

Crusty bread, a green salad, or roasted vegetables pair well.

Do I need a Dutch oven?

No, any large heavy-bottomed pot will work. Just ensure it holds heat well for even cooking.

Can I add wine to the broth?

Yes, deglaze with ½ cup of dry white wine after sautéing the vegetables for deeper flavor.

How do I know the meatballs are fully cooked?

They should reach an internal temperature of 165°F (74°C) and be firm to the touch.

Conclusion

Chicken Meatball Cassoulet is a comforting, satisfying dish that brings all the warmth of the traditional French stew with a lighter, modern approach. With tender meatballs, flavorful vegetables, and creamy beans simmered in a herbed broth, it’s a complete meal that’s both hearty and healthy. Whether served fresh or enjoyed as leftovers, this recipe is a nourishing and delicious addition to your table.

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