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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.
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.
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…
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.
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!
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
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.
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
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.
This post was originally published on October 30, 2019
This was very tasty! We used a blend of turkey and chicken. It turned out great!
That is so great! Thank you so much for making this Ally! xTieghan
This was absolutely fantastic. My 4 & 7-year-old boys ate two servings each! Definitely will be adding this to our regular winter meal rotation. Thanks for the delicious recipe, Tieghan! As always, your recipes never disappoint!
Thank you for trying tis Nicole! I am so glad it turned out so well for you! xTieghan
This dish was delicious! Perfect for a cool fall dinner. I doubled the meatball recipe and ended up with 60 of the cutest little meatballs! I used my 1 Tablespoon cookie scoop for a uniform size. I have them saved to use in another recipe later. Thanks for this spot on recipe – your instructions yielded the perfect result!
I am so glad to hear that! Thank you so much Linda! xTieghan
We made it tonight and the flavors are exactly right. Because I used ground turkey breast, the meatballs were a little dry. Next time I’ll either use regular ground turkey or half ground pork/half ground turkey. Thanks for a wonderful recipe.
Thank you so much Barbara! I am so glad you enjoyed this! xTieghan
This was very good. We found that the flavor was delicious and the meatballs were very good. Our family enjoyed it. I love broadening my boyfriend’s palette through Tieghan’s unique recipes. I try making them at least once a week. Thank you so much!
Awh that is so sweet to hear! I am so glad you have been loving my recipes Devon and I hope you continue to! xTieghan
Made this last night and it was delicious! Definately adding it to my autumn “go to” recipes. I minced chicken thighs and added them to the ground chicken for more texture in the meatballs. Thanks for inspiring me to cook more!! My family is enjoying your food so much! <3 Tracy
That is so amazing to hear! Thank you so much Tracy! xTieghan
This was delicious! Made the recipe exactly as written, except I simmered the sauce for a couple of hours before adding the meatballs to develop the flavors a bit more.
Yum! I am so glad this turned out so well for you Michelle! xTieghan
I made this tonight and it tasted good but the sauce doesn’t thicken because there isn’t a thickening agent. Also the meatballs should simmer in the sauce for longer than 10 minutes to absorb flavor
Thank you so much Ellen! Please let me know if you have any questions! xTieghan
I notice you use a lot of red wine in your recipes. What can be used in place of red wine? Thanks so much! This meatball recipe looks yummy. Can’t wait to try it!
Hi Roxanne! I recommend using 3/4 cup chicken broth + 3/4 cup pomegranate or cranberry juice in place of the red wine in this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for dinner tonight and it was absolutely fantastic! Thank you for sharing your recipe.
Thank you Lindsey! So glad you loved this! xTieghan
Made this tonight and it was fun and simple but most of all delicious. I used a mix of mushrooms to create a complex flavor and even my ‘picky eater’ enjoyed it. Thanks!
Amazing!! Thank you for trying it Sheryl! xTieghan
Out of control delicious! It’s the perfect dish for entertaining. Delicious and has suuuuch a complex flavor! To make my meatballs paleo, I simply subbed out the Panko for almond flour 1:1. Love you so much for the recipe; a true hit, girl! Xx
I am so glad you loved this Amanda! Thank you so much for trying it! xTieghan
I ended up making this last night and it was excellent! Really delicious, and I am loving all the recipes with chicken meatballs! 😀
I am so glad you loved this! Thank you Aline! xTieghan
Made this last night and ate the leftovers today – it is delicious! I recommend prepping all ingredients prior to starting the process… I’m a newbie cook and learning how much more fluid this makes the cooking process. Thank you for sharing your recipe.
That is so great! I am so glad you enjoyed this Mara! xTieghan
such a great idea, meatballs to shorten the cooking time, love it and thank you
Thank you Sabrina! xTieghan