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These 30 Minute Coq au Vin Chicken Meatballs…with browned butter mashed potatoes. Best for those cold fall and winter nights when you want a fancy slow-braised chicken, but you want it ready in less than an hour. Made quickly with healthy oven-baked chicken meatballs, using simple wholesome ingredients that you may already have on hand. This dish is warm, flavorful, hearty but healthy, and so delicious. The Coq au Vin sauce is made using rich red wine, root vegetables, and fresh herbs. Great for both a simple family dinner and holiday entertaining.

overhead photo of 30 Minute Coq au Vin Chicken Meatballs with browned Butter Mashed Potatoes

If I had to choose the recipe for you to all be making this week, tonight even, it would be these meatballs. And you know what’s funny? For someone who has really avoided making meatballs in the past, I sure have taken a liking to them this past year.

So far I’ve shared butter chicken meatballs, coconut curry chicken meatballs, sticky sesame ginger meatballs, and now these coq au vin meatballs. Without thinking twice, these are my favorite meatballs of the “bunch”. I know I shouldn’t be picking recipe favorites, but these are the flavors I love, especially this time of year. The weather in NYC has turned cold and deary (and very snowy in Colorado), and it’s just the time of year for recipes like this.

When I made these meatballs just last week, my oldest brother, Creighton, was in town. I, of course, fed him multiple dinners (the boy lives to eat!). But at the end of his trip he declared these meatballs as the best dish he ate all week. He LOVED them, so I think it’s safe to say this is a very good recipe.

And easy too, which is honestly just an added bonus.

side angled photo vegetables cooking in skillet

Here is how you make these meatballs.

Start with the meatballs themselves. I always use the simplest mix of ground chicken (or turkey), an egg, Panko bread crumbs, and a little parmesan cheese.

Here’s my trick though, instead of pan-frying the meatballs, I bake them in the oven. Not only is this easier, but it also saves on time. While the meatballs are cooking away in the oven, you can be working on the coq au vin sauce…

side angle photo of adding meatballs to skillet

This sauce…it’s everything.

If you could not tell by now, I love Coq au Vin so much. I shared a more classic coq au vin a few years back. Here’s a link to watch me prepare it on Hallmark Home and Family. And the thing that makes Coq au Vin so delicious?

The red wine based sauce. This sauce is truly one of the most delicious sauces you will make.

But today’s Coq au Vin is all about these meatballs. There’s also a little bacon…for flavor, along with a mix of hearty fall vegetables, rich red wine, and herbs. The wine is key as it’s what gives the sauce its signature “french” flavor.

overhead photo of 30 Minute Coq au Vin Chicken Meatballs in skillet

Traditionally, Coq au Vin is a slow-braised chicken that can take hours to make. Using meatballs allows this classic French dish to turn into a quick-cooking weeknight dinner…that also happens to be fancy enough for a weekend gathering.

My favorite way to serve these meatballs is over my buttery herbed mashed potatoes. Spooning the sauce over the creamy mashed potatoes and topping with the meatballs leaves you with a cozy dinner that’s effortless to make.

And one that everyone really loves! My only other suggestion is to add a side of crusty bread for dipping. Perfect dinner, right? I’m excited t have this one in my back pocket for the upcoming holiday season. I already know it’s going to be a go-to recipe once my family arrives and the craziness begins!

overhead photo of 30 Minute Coq au Vin Chicken Meatballs with browned Butter Mashed Potatoes

If you make these 30 minute Coq au Vin Chicken Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

watch the how to video:

30 Minutes Coq au Vin Chicken Meatballs

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 348 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 1/4 pounds ground turkey or chicken
  • 1 egg
  • 1/3 cup Panko bread crumbs
  • 1/3 cup grated parmesan cheese
  • kosher salt and black pepper
  • 2-3 slices thick-cut bacon, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 4 carrots, chopped
  • 2 cups cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine, such as Cabernet Sauvignon
  • 1 cup low sodium chicken broth
  • 2 bay leaves
  • 4 thyme sprigs
  • 1/2 cup fresh parsley, chopped
  • mashed potatoes, for serving
US Customary - Metric

Instructions

  • 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
    2. Add the turkey, egg, bread crumbs, parmesan, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
    3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. To the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.
    4. Add in the red wine, chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.
    4. Serve the meatballs and sauce over mashed potatoes.

Notes

To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in the sauce over low heat for 20 minutes, until thawed, adding water if needed to thin the sauce.
To Freeze the Meatballs in the Sauce: Spoon the meatballs and sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes, adding water if needed to thin the sauce.
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This post was originally published on October 30, 2019
4.21 from 800 votes (663 ratings without comment)

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Comments

  1. Do you think this could be made ahead of time as a freezer meal (minus potatoes of course)… Then re-heated in say a crock pot??

    Reply

    1. Hey Sarah! Yes, that is such a great idea!! They freeze really well in the sauce and I love the idea of warming in the crockpot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  2. 5 stars
    I wish I would have thought to take photos but I made this last night for my family and it was SUCH a HUGE hit! Perfect way to end a snowy, no school day here in Denver after carving pumpkins . I decided to serve it with Parmesan Polenta and it was super delicious. I can’t wait to get my hands on the new cookbook! I have it on my wishlist for Christmas. 😉 . Hope you are keeping warm! Thank you for the amazing recipes! Happy Halloween!

    Reply

  4. Yum, Teighan, this looks fantastic and I can’t wait to try it! Long time fan! Saw you on GMA and you ROCKED it! I don’t know what they were thinking having two recipes in like 20 seconds, but you handled that crazy time limitation with such grace! I was excited to see you have another cookbook out and I can’t wait to get my hands on it!

    Reply

  5. I have some venison chopped for chili—was wondering if it would work with this recipe? It’s copped fine, not ground.

    Reply

    1. Hi Patricia! It is hard for me to say. Does the meat hold well together similar to ground meat? IF so then I think it should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. Definitely making this one! I’m loving ground chicken meatballs – I use more minced onion as
    I think it makes the meatballs more moist. I’m wondering if cooking the onions with a smoked
    turkey wing can replace the bacon without too much of a change in the taste? I have so many
    non-meat eaters at my table these days.

    Thanks for the recipe!

    Mary

    Reply

    1. HI! I am sure that will be delicious! What a good idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. Hi Christine! The meatballs freeze wonderfully in the sauce for up to 3 months. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  8. 5 stars
    Looks like another great recipe to try <3
    I saw you on GMA 🙂 you did awesome, wish they'd left more time for you 🙂

    Reply

  9. your super simple cookbook is FABULOUS!! Delivered to my mailbox yesterday, already bookmarked at least a dozen to make!!

    Reply

  13. 5 stars
    This looks amazing and I can’t wait to try it! I have a feeling it will be featured in my regular meal rotation all fall and winter!

    Reply

  14. OMG this popped up on my screen, and the first snowflakes of the season just appeared outside my office window simultaneously. Couldn’t be better! This looks amazing and will be on my immediate to-do list. Congrats on the new cookbook! Mine is on its way! 😀

    Reply