Inspired by a traditional cassoulet, this version swaps in meatballs for duck, served with a savory mixture of sauteed vegetables, white wine, and cannellini beans, topped with toasted 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
Preheat oven to 350°F.
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.
Heat remaining ¼ 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.
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.
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.
Sprinkle with fresh parsley and serve with grated Parmesan.
