We’re into November already (we can’t believe how fast this years gone!) and the weather has definitely taken a turn for the worse.
To keep you & you’re family warm this winter, we at Anderton’s thought we’d share one of our favourite meatball recipes from the Butchers Guild.
For this delicious beef meatball cassoulet, you will need:
- Slow Cooker
- 16 beef meatballs (approx 500g)
- 220g diced Chorizo
- 2 chopped peppers
- 1 diced red onion
- 1 tin Haricot beans
- 1 tin of tomatoes (400g)
- 200ml water
Instructions:
- Add peppers, red onion & drained Haricot beans to the slow cooker pot
- Blend the Cassoulet Sauce Sachet with the water & add to slow cooker pot with tinned tomatoes
- Stir thoroughly
- Add meatballs to slow cooker pot
- Cover & cook for 4 hours on HIGH or 8 hours on LOW (make sure meat is tender & cooked through before serving)
- Remove lid & stand for 5 minutes before serving
Enjoy!
