Meatball Cassoulet

By JenHall

haven't tried this yet

Ingredients

• 2 15 ounce can Great Northern beans, rinsed and drained
• 2 cups tomato juice
• 1 12 ounce package frozen cooked Italian meatballs, thawed
• 8 ounces cooked smoked turkey sausage or Polish sausage, halved lengthwise and sliced
• 1 cup finely chopped carrot
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon paprika

Preparation

Step 1

1. In a 3-1/2- or 4-quart slow cooker, combine beans, tomato juice, meatballs, sausage, carrot, celery, onion, Worcestershire sauce, basil, oregano, and paprika.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 4 or 5 servings.



Nutrition Facts (Meatball Cassoulet) Servings Per Recipe 4,
cal. (kcal) 657,
Fat, total (g) 25,
chol. (mg) 93,
sat. fat (g) 11,
carb. (g) 68,
fiber (g) 17,
pro. (g) 42,
sodium (mg) 1655,
Percent Daily Values are based on a 2,000 calorie diet