Crock Pot Meatball Cassoulet
Dive into the hearty comfort of Crock Pot Meatball Cassoulet, a slow-cooked, flavor-packed dish that’s perfect for cozy family dinners or gatherings. This recipe combines tender, homemade meatballs crafted from a savory blend of ground beef, ground pork, Parmesan, and aromatic spices, gently browned to perfection. Nestled alongside sautéed vegetables, creamy cannellini beans, and a rich tomato broth infused with thyme and a hint of garlic, these meatballs simmer low and slow in your crock pot for six hours to develop unbeatable depth of flavor. Garnished with fresh parsley and served with crusty bread or rice, this easy and satisfying one-pot meal is a must-try for fans of classic French-inspired comfort food. Perfect keywords include "Slow Cooker Cassoulet," "Meatball Crock Pot Dinner," and "Easy Family Comfort Food."
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.75 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 1 tsp Dried thyme
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, chopped
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 2 tbsp Tomato paste
- 3 cups Chicken or beef broth
- 1 14.5 oz can Crushed tomatoes
- 2 15 oz cans Cannellini beans, drained and rinsed
- 1 Bay leaf
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, 1 minced clove of garlic, dried thyme, 1 tsp salt, and 0.25 tsp black pepper. Mix until just combined.
Shape the mixture into 1-inch meatballs and place on a plate or tray.
Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, turning occasionally, until golden on all sides. Transfer the browned meatballs to the crock pot.
In the same skillet, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add the remaining minced garlic and tomato paste, and cook for another minute.
Pour in 0.5 cup of broth to deglaze the pan, scraping up any browned bits from the bottom. Pour the mixture into the crock pot along with the meatballs.
Add the remaining broth, crushed tomatoes, cannellini beans, bay leaf, and 0.5 tsp salt to the crock pot. Gently stir to combine.
Cover and cook on low heat for 6 hours, or until the meatballs are tender and the flavors meld together.
Discard the bay leaf before serving. Garnish with freshly chopped parsley and serve warm with crusty bread or over rice.
Nutrition Facts
Calories |
3431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 8511 mg | 370% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 40.2 g | ||
| Protein | 211.5 g | 423% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1028 mg | 79% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 5982 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
