Meat Balls Cassoulet

Meat Balls Cassoulet Recipe from France

Region / culture: France | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Meat Balls Cassoulet is a hearty and flavorful dish that combines tender meatballs with creamy white beans in a rich tomato broth. This recipe is perfect for a cozy family dinner or a comforting meal on a chilly evening.

History

The origins of Meat Balls Cassoulet can be traced back to the traditional French dish, Cassoulet. Cassoulet is a slow-cooked casserole made with meat, beans, and tomatoes, and is often flavored with herbs and spices. Meat Balls Cassoulet puts a unique twist on this classic dish by incorporating savory meatballs into the mix.

Ingredients

1.25 cups (8 oz or 227 g) dry small white beans
7 cups water, divided
2 tsp salt, divided
0.5 lb (227 g) lean ground beef
0.5 lb (227 g) spicy pork sausage meat
0.5 cup chopped onion
0.5 cup chopped celery
1 clove garlic, minced
1 tbsp worcestershire sauce
0.5 tsp basil leaves
0.5 tsp oregano leaves
0.5 tsp paprika
1 can (14.5 to 16 oz or 454 g) tomatoes, cut up
1 medium carrot, sliced
3 cups hot cooked rice

How to prepare

Rinse the beans.
Soak the beans overnight in 4 cups of water and 1 tsp of salt.
Drain the beans and set them aside.
Combine the beef and sausage.
Form the mixture into 36 meatballs, each measuring 1 inch in diameter.
Brown the meatballs in a large skillet and drain any excess fat.
In a large pot, combine the beans, meatballs, onion, celery, garlic, Worcestershire sauce, basil, oregano, paprika, remaining 3 cups of water, and salt.
Bring the mixture to a boil.
Reduce the heat, cover the pot, and simmer for 1 to 1.5 hours, or until the beans are tender.
Stir in the tomatoes and carrot.
Simmer for an additional 10 minutes.
Ladle the soup into bowls.
Top each bowl with a mound of fluffy rice.

Variations

For a vegetarian version, omit the meatballs and add extra vegetables such as bell peppers, zucchini, and mushrooms.
Experiment with different types of beans, such as kidney beans or black beans, for a unique twist on this recipe.
Add a splash of red wine or balsamic vinegar for a tangy flavor boost.

Cooking Tips & Tricks

To save time, you can use canned white beans instead of soaking and cooking dried beans.

- For extra flavor, try using a combination of ground beef and spicy sausage in the meatballs.

- Be sure to brown the meatballs before adding them to the soup to enhance their flavor.

- Adjust the seasonings to suit your taste preferences - feel free to add more herbs or spices as desired.

Serving Suggestions

Serve Meat Balls Cassoulet with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

The key to making Meat Balls Cassoulet is to simmer the soup slowly to allow the flavors to meld together. Be sure to stir the pot occasionally to prevent sticking.

Ingredient Substitutions

If you don't have spicy sausage on hand, you can use regular ground pork or beef instead. You can also substitute canned diced tomatoes for fresh tomatoes in a pinch.

Make Ahead Tips

Meat Balls Cassoulet can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish each bowl of Meat Balls Cassoulet with a sprinkle of fresh parsley or grated Parmesan cheese for a pop of color and flavor.

Pairing Recommendations

Pair Meat Balls Cassoulet with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of Meat Balls Cassoulet in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Meat Balls Cassoulet contains approximately 350 calories.

Carbohydrates

Each serving of Meat Balls Cassoulet contains approximately 35 grams of carbohydrates.

Fats

Each serving of Meat Balls Cassoulet contains approximately 12 grams of fat.

Proteins

Each serving of Meat Balls Cassoulet contains approximately 20 grams of protein.

Vitamins and minerals

Meat Balls Cassoulet is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (in the form of Worcestershire sauce) and gluten (in the form of breadcrumbs in the meatballs).

Summary

Meat Balls Cassoulet is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Meat Balls Cassoulet is a delicious and satisfying dish that is sure to become a family favorite. With its hearty meatballs, creamy white beans, and flavorful tomato broth, this recipe is a comforting and nutritious option for any meal. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, in the quaint little village of Cassoulet, nestled in the French countryside. I had been wandering through the bustling market, taking in the sights and smells of fresh produce and artisanal goods, when I stumbled upon a small, old cookbook tucked away in a dusty corner of a vendor's stall.

Intrigued, I carefully flipped through the pages, my eyes widening as I came across a recipe for Meat Balls Cassoulet. The ingredients were simple yet elegant: ground beef, breadcrumbs, garlic, parsley, and a touch of nutmeg, all mixed together and formed into perfect little spheres. The method seemed straightforward enough, but it was the final touch that caught my attention - a slow simmer in a rich tomato and white bean stew, infusing the meatballs with layers of flavor.

I knew I had to try making this dish myself, so I purchased the cookbook and hurried back to my tiny cottage on the outskirts of the village. As I gathered the ingredients and set to work in my modest kitchen, I could feel a sense of anticipation building within me. This recipe felt special, like a hidden gem waiting to be uncovered.

The scent of sizzling garlic and onions filled the air as I browned the meatballs in a hot skillet, watching as they turned a golden brown hue. I could already tell that this dish was going to be a hit - the aromas alone were enough to make my mouth water.

Once the meatballs were cooked through, I carefully transferred them to a large pot filled with diced tomatoes, white beans, and a splash of red wine. As the stew began to bubble and simmer, I couldn't help but feel a sense of satisfaction at the thought of creating something so delicious from scratch.

Hours passed as the Meat Balls Cassoulet cooked low and slow, the flavors melding together in a harmonious symphony of taste. When it was finally time to serve, I ladled generous portions into bowls, sprinkling each with a handful of freshly chopped parsley for a pop of color.

As I took my first bite, I was transported back to that bustling market in Cassoulet, the memory of finding the recipe now a reality on my plate. The meatballs were tender and flavorful, the stew rich and comforting - it was a dish that spoke to my soul in a way that only food can.

Since that day, Meat Balls Cassoulet has become a staple in my cooking repertoire, a dish that I turn to time and time again to bring joy to my family and friends. Each time I make it, I am reminded of that moment of discovery in the French countryside, and the joy that comes from uncovering a new recipe to treasure.

As I sit back and savor the last spoonful of stew, I can't help but feel grateful for the serendipitous find that led me to this delicious dish. The memory of that day will forever hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And as I close the cookbook and return it to its rightful place on my shelf, I know that Meat Balls Cassoulet will always have a special spot in my kitchen, waiting to be shared with those I hold dear.