Meatball Cassoulet with Garlic Breadcrumbs

Ingredients

 ¼ cup plus 1 tbsp olive oil, divided
 2 tsp Armanino Creamy Garlic Sauce, divided
 ¾ cup Panko breadcrumbs
 Kosher salt and freshly ground black pepper
 ½ onion, diced
 1 leek, chopped
 2 celery stalks, diced
 1 carrot, peeled and diced
 2 tbsp tomato paste
 ½ cup dry white wine
 16 oz cannellini beans (1 can), drained and rinsed
 1 lb Armanino Italian Style Meatballs (½ bag), frozen
 1 ¼ cups low-sodium chicken stock
 1 tbsp fresh thyme leaves
 1 bay leaf
 ¼ cup chopped fresh parsley
 Armanino Grated Parmesan Cheese, for serving

Directions

1

Preheat oven to 350°F.

2

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 teaspoon of garlic sauce, breadcrumbs and a pinch of salt and cook, stirring, until golden brown. Transfer to a small bowl and set aside.

3

Heat remaining 1/4 cup oil in a large cast iron skillet over medium heat. Add onion, leek, celery, carrot, salt and pepper. Cook, stirring occasionally, until softened and onions are translucent, about 10 minutes.

4

Add tomato paste and cook, stirring, for 2 minutes. Stir in remaining 1 teaspoon garlic sauce and cook 30 seconds. Add wine and cook until mostly evaporated.

5

Stir in beans, meatballs, chicken stock, thyme and bay leaf. Bring to a boil, sprinkle with garlic bread crumbs and bake about 30 minutes, until sauce is thick and bubbling.

6

Sprinkle with fresh parsley and serve with grated Parmesan.

Ingredients

 ¼ cup plus 1 tbsp olive oil, divided
 2 tsp Armanino Creamy Garlic Sauce, divided
 ¾ cup Panko breadcrumbs
 Kosher salt and freshly ground black pepper
 ½ onion, diced
 1 leek, chopped
 2 celery stalks, diced
 1 carrot, peeled and diced
 2 tbsp tomato paste
 ½ cup dry white wine
 16 oz cannellini beans (1 can), drained and rinsed
 1 lb Armanino Italian Style Meatballs (½ bag), frozen
 1 ¼ cups low-sodium chicken stock
 1 tbsp fresh thyme leaves
 1 bay leaf
 ¼ cup chopped fresh parsley
 Armanino Grated Parmesan Cheese, for serving

Directions

1

Preheat oven to 350°F.

2

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 teaspoon of garlic sauce, breadcrumbs and a pinch of salt and cook, stirring, until golden brown. Transfer to a small bowl and set aside.

3

Heat remaining 1/4 cup oil in a large cast iron skillet over medium heat. Add onion, leek, celery, carrot, salt and pepper. Cook, stirring occasionally, until softened and onions are translucent, about 10 minutes.

4

Add tomato paste and cook, stirring, for 2 minutes. Stir in remaining 1 teaspoon garlic sauce and cook 30 seconds. Add wine and cook until mostly evaporated.

5

Stir in beans, meatballs, chicken stock, thyme and bay leaf. Bring to a boil, sprinkle with garlic bread crumbs and bake about 30 minutes, until sauce is thick and bubbling.

6

Sprinkle with fresh parsley and serve with grated Parmesan.

Meatball Cassoulet with Garlic Breadcrumbs

Yields4 Servings

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