Meat Balls Cassoulet

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  • Makes 6 servings



  1. Rinse beans.
  2. Soak overnight in 4 cups water and 1 teaspoon salt.
  3. Drain; set aside.
  4. Combine beef and sausage.
  5. Form into 36 x 1-inch meat balls.
  6. Brown in large skillet; drain.
  7. Combine beans, meat balls, onion, celery, garlic, Worcestershire sauce, basil, oregano, paprika, remaining 3 cups water and salt.
  8. Bring to a boil.
  9. Reduce heat, cover and simmer 1 to 1½ hours or until beans are tender.
  10. Stir in tomatoes and carrot.
  11. Simmer 10 minutes longer.
  12. Ladle into soup bowls.
  13. Top each with mound of fluffy rice.