Difficulty:  Difficult

Ready in: 45 minutes

Nutritional facts (est. per serving):





22dietary fiber

Tools you will need:

Mixing Bowl


Grill Pan


This BOX includes: 

Beef Mince



Green Capsicum

Garlic Clove


Cherry Tomatoes



Chicken Stock Cube

Red Chili

Tomato Puree

Cannellini Beans


Cooking Instructions:

  1. Wash the fresh produce. Cut the onion in half, peel and slice thinly into half moon shapes. Peel and grate the garlic. Remove the core from the capsicum and chop into 3cm cubes. Finely chop the parsley. Cut the tomatoes in half.
  2. In a bowl, mix the beef mince and breadcrumbs and season with salt and pepper. Mix thoroughly by hand.  Divide the mixture into 6 pieces. Shape the mixture into balls (use wet hands for easy shaping). Refrigerate for 15 minutes to help the meatballs keep their shape when cooking.
  3. Heat 1 tbsp olive oil in a saucepan over medium heat. Add your onion, garlic and capsicum, cook gently for 5 minutes, until your onion is soft.
  4. Add the tomato purée and cook for 1-2 minutes to allow the full flavor of the tomato to be released.
  5. To prepare the cassoulet, preheat the grill to high and add the cherry tomatoes. Drain, rinse and add the cannellini beans along with the thyme sprigs, bay leaves, chicken stock cube and 100ml water. Add a pinch of salt and pepper and let it bubble away for 20 minutes until it thickens.
  6. Stab the red chili with a knife and add to the pan.
  7. While your cassoulet is cooking, grill the meatballs on a foil lined grill pan for 15-20 minutes until cooked through.
  8. Once cooked, remove the thyme sprigs, bay leaves and red chili, from the cassoulet.
  9. Serve the meatballs on top of your cassoulet and finish with a sprinkling of parsley. Enjoy!

French-inspired Meatball Cassoulet with Cannellini Beans, Bell Peppers and Cherry Tomatoes

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