A warm, comforting dish, chicken meatball cassoulet brings together tender, well-seasoned meatballs with a rich, savory sauce. It’s the perfect balance of textures—soft beans, hearty vegetables, and a deeply flavorful broth that soaks into every bite. Ideal for a cozy night in, this one-pot meal is satisfying, wholesome, and packed with layers of taste that develop beautifully as it simmers.
Ingredient Breakdown
Every ingredient in this dish plays a key role in building its depth of flavor. The ground chicken, seasoned with paprika, oregano, thyme, garlic powder, and onion powder, forms the base for tender, juicy meatballs. Smoked bacon lends a rich, salty contrast, while sautéed onions, garlic, carrots, and celery create a deeply aromatic foundation. Great Northern beans add creaminess, pairing perfectly with the crisp-tender bite of red and green bell peppers. White wine deglazes the pan, infusing the sauce with a subtle acidity that balances the richness of the broth. A combination of chicken stock, tomato paste, and cornstarch forms a velvety, slightly thickened sauce that coats each ingredient beautifully. Fresh thyme and bay leaves contribute earthy, herbaceous notes, while a final garnish of parsley brightens the dish just before serving.
Step-by-Step Preparation Guide
Preparing the Meatballs
Ground chicken is mixed with a blend of warming spices and herbs, ensuring each bite is packed with flavor. For best results, the meat mixture should be handled gently—over-mixing can lead to tough meatballs. Forming evenly sized portions ensures consistent cooking, and a light browning in the pan creates a golden crust that locks in moisture.
Building the Flavor Base
Once the meatballs are set aside, the same pan is used to render the smoked bacon, allowing its savory fat to coat the bottom. This creates a rich base for sautéing onions, garlic, celery, and carrots until they soften and release their natural sweetness. The pan is then deglazed with white wine, scraping up the caramelized bits stuck to the bottom—this process enhances the sauce with deep, complex undertones.
Combining Ingredients & Cooking the Cassoulet
Bell peppers, white beans, meatballs, bacon, and broth are carefully layered to ensure every component absorbs the flavors of the sauce. A cornstarch slurry is whisked in to thicken the liquid just enough to create a luxurious, rich texture without overpowering the dish. Once everything is combined, the cassoulet is transferred to the oven, where slow baking allows the flavors to meld, resulting in a beautifully balanced, deeply comforting meal.
Recipe Tips & Frequently Asked Questions
Achieving the perfect meatball texture:
Avoid over-mixing and use slightly damp hands when shaping.
Deglazing effectively:
Stir the wine vigorously while scraping up any browned bits to enhance the sauce.
Customizing the sauce:
Adjust thickness by adding more or less broth or cornstarch slurry.
Enhancing depth of flavor:
Allow the cassoulet to rest for a few minutes before serving to let the flavors fully develop.
Best storage practices:
Refrigerate in an airtight container and reheat gently on the stove to preserve texture.
Can I make this dish ahead of time?
Yes, the flavors improve over time, making it a great meal-prep option.
What can I substitute for white wine?
Try chicken broth with a splash of lemon juice or apple cider vinegar for acidity.
How do I prevent my meatballs from falling apart?
Ensure they’re well-shaped, browned properly, and not overhandled.
Can I use different types of beans?
Yes, cannellini, navy, or butter beans work well.
Is it possible to make this dish without an oven?
Yes, it can be simmered on the stovetop, covered, over low heat.
What to Serve With This Recipe
A crusty baguette or warm dinner rolls are perfect for soaking up the flavorful sauce. For a well-balanced meal, pair it with roasted root vegetables or a fresh, crisp salad. If serving with drinks, a light white wine or a citrus-infused sparkling water complements the dish beautifully.
This chicken meatball cassoulet is a hearty, deeply satisfying dish that brings together comforting flavors in a single pot. Its rich, velvety sauce, combined with tender meatballs and wholesome beans, makes for a meal that is both filling and flavorful. Whether served fresh out of the oven or enjoyed as leftovers, this dish is sure to become a favorite go-to for cozy, home-cooked meals.
Ingredients
For the Meatballs
455g (16oz) extra lean ground chicken
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon salt
For the Cassoulet
1 can (440g) Great Northern Beans (or any preferred white beans)
1 cup (240ml) chicken broth
½ cup (120ml) white wine
1 tablespoon tomato paste
1 tablespoon cornstarch
3 slices smoked streaky bacon, chopped
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, crushed
1 red bell pepper, diced
1 green bell pepper, diced
Few sprigs fresh thyme
Couple of bay leaves
Cooking oil spray (olive oil recommended)
Fresh parsley, finely chopped (for garnish)
Salt and black pepper, to taste
Instructions
Preheat the oven to 190°C (fan 170°C) / 375°F / Gas Mark 5.
In a large mixing bowl, combine the ground chicken with paprika, oregano, thyme, garlic powder, onion powder, and salt. Mix thoroughly until the seasonings are evenly distributed. Shape the mixture into 20 uniform meatballs.
Lightly coat a deep casserole dish with cooking spray and place it over medium heat. Working in batches, brown the meatballs, allowing them to develop a golden crust. To ensure even browning, gently shake the pan while cooking. Once done, transfer the meatballs to a plate and set them aside.
In the same casserole pan, add the chopped bacon and cook until crisp and golden. Using a slotted spoon, remove the bacon and set it aside, leaving the rendered fat in the pan.
To the remaining bacon fat, add the diced onion, crushed garlic, celery, and carrots. Sauté for 4-5 minutes until softened and fragrant. Pour in the white wine, stirring vigorously to deglaze the pan and loosen any caramelized bits from the bottom.
Once the wine has reduced slightly, stir in the diced bell peppers, fresh thyme, bay leaves, white beans, reserved meatballs, cooked bacon, tomato paste, and chicken broth. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry, then pour it into the pan. Stir everything together until well combined.
Bring the mixture to a gentle simmer, cover the pan with a lid, and transfer it to the preheated oven. Bake for 35-40 minutes until the flavors meld and the sauce thickens slightly.
Remove from the oven, taste, and adjust seasoning with salt and black pepper. Sprinkle with freshly chopped parsley for a final burst of color and flavor. Serve hot and enjoy!
Chicken Meatball Cassoulet Recipe
Ingredients
For the Meatballs
- 455 g 16oz extra lean ground chicken
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
For the Cassoulet
- 1 can 440g Great Northern Beans (or any preferred white beans)
- 1 cup 240ml chicken broth
- ½ cup 120ml white wine
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
- 3 slices smoked streaky bacon chopped
- 2 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 2 cloves garlic crushed
- 1 red bell pepper diced
- 1 green bell pepper diced
- Few sprigs fresh thyme
- Couple of bay leaves
- Cooking oil spray olive oil recommended
- Fresh parsley finely chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 190°C (fan 170°C) / 375°F / Gas Mark 5.
- In a large mixing bowl, combine the ground chicken with paprika, oregano, thyme, garlic powder, onion powder, and salt. Mix thoroughly until the seasonings are evenly distributed. Shape the mixture into 20 uniform meatballs.
- Lightly coat a deep casserole dish with cooking spray and place it over medium heat. Working in batches, brown the meatballs, allowing them to develop a golden crust. To ensure even browning, gently shake the pan while cooking. Once done, transfer the meatballs to a plate and set them aside.
- In the same casserole pan, add the chopped bacon and cook until crisp and golden. Using a slotted spoon, remove the bacon and set it aside, leaving the rendered fat in the pan.
- To the remaining bacon fat, add the diced onion, crushed garlic, celery, and carrots. Sauté for 4-5 minutes until softened and fragrant. Pour in the white wine, stirring vigorously to deglaze the pan and loosen any caramelized bits from the bottom.
- Once the wine has reduced slightly, stir in the diced bell peppers, fresh thyme, bay leaves, white beans, reserved meatballs, cooked bacon, tomato paste, and chicken broth. In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry, then pour it into the pan. Stir everything together until well combined.
- Bring the mixture to a gentle simmer, cover the pan with a lid, and transfer it to the preheated oven. Bake for 35-40 minutes until the flavors meld and the sauce thickens slightly.
- Remove from the oven, taste, and adjust seasoning with salt and black pepper. Sprinkle with freshly chopped parsley for a final burst of color and flavor. Serve hot and enjoy!
