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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
I made this dish yesterday, after seeing your post on Instagram. It was very good, but the chicken meatballs were quite dry. Any tips? Might make extra sauce next time. Thanks
hi Sally! How long did you bake and how large did you make the meatballs? It’s important to not over bake them or make them too small or they will come out a little dry. Please let me know if you have any other questions. I am glad you enjoyed this recipe! Thank you! xTieghan
I just wanted to say that while your photos are amazing, your recipes, in my opinion actually taste even better. I am no chef, however, food is my passion. I have been cooking for over a decade now and I know good food when I taste it. You are one of the greats. I am so amazed that you started at such a young age. In fact, you are still so young. You have a true talent. Keep up the great work and keep feeding me. As long as you keep making recipes, I will keep cooking them!
Hi Ally! You are so sweet! Thank you so much for trying my recipes, I am so glad you have been loving them! xTieghan
I don’t know what’s happening but the last few I have made have not been good. I knew when I was making this that there wasn’t a thickening agent so the liquid would be thin but on top of that the flavor tasted very “I’m a new cook”. This and the Sunday ragu were disappointing and lacking real flavor. This is when you see the difference of a chef and a cook that takes pretty pictures. Losing me…
Hi! I am really sorry to hear that many of my recipes have not been turning out well for you. I would love to help you out if you have any questions on them all. I do believe my recipes are just as delicious as the photos I take are pretty, and am always willing to help you guys out if a recipes does not turn out as expected! xTieghan
Absolutely phenomenal! Just ordered your book because I was so impressed.
I think people licked their plates after dinner and it’s been agreed on that it will be made again this week – can’t waste the wine, right?
Haha yes! I am so glad you all loved this recipe, Kelsey! Thank you! xTieghan
These were hands down the best meatballs I’ve ever had! I cooked them for date night and my boyfriend wants to marry me now! It took me about two hours since I doubled the recipe but it was just so delicious! I cannot rave enough about these!
These were hands down the best meatballs I’ve ever had! I cooked them for date night and my boyfriend wants to marry me now! It took me about two hours but it was just so delicious! I cannot rave enough about these!
I am so glad you both loved these Kristin!! Thank you so much! xTieghan
Hi, this looks delicious! But do you think the sauce would work without the wine, if I increase the amount of stock and perhaps add tamari or worcestershire sauce to deepen the flavour? Thanks so much, Tina
Hi Tina! I think that sounds like a great idea. I would use an equal amount of broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight! ran to the store at dinner time and came home and cooked this. I’m about to go into labor but this looked to god to not have right away. It was great! Totally made a mistake and put the whole can of tomato paste oops! (small can though) but the tomato was overpowering after it was reduced I ended up adding some balsamic vinegar and a little maple syrup to tone down the overwhelming tomato.. it was good! I’ll try this again another night! The meatballs came out perfect though! Super easy! My picky 3 year old enjoyed this meal! She said “mommy you make it taste good” hehe Thank you!
Thank you so much for trying this! And WOW about to go into labor?! Congratulations!! I hope everything goes well Kailey! Thank you! xTieghan
Can I make & freeze the meatballs ahead of time?
Hi Kellee! Yes, that works wonderfully. Directions with the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made it tonight..hubby and I loved it! I used organic hamburger b/c that is what I had on hand. Next time will try the chicken/turkey. Thank you!
Thank you so much Donna! I am so glad this turned out so well for you! xTieghan
This was really good and given a thumbs up by my 20 year old son. Thanks for another great recipe
Thank you Anne! I am so glad you loved this! xTieghan
Hi 🙂
This looks amazing! Do you think that it will still be good if I choose to opt out of using the wine? Is there a substitute you can recommend? Thank you!
Hi Anna! I would recommend using 3/4 cup cranberry juice + 3/4 cup chicken broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I make this with ground beef instead?
Hi Erika! Ground beef will be great I am sure! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing!! We have an egg allergy in our household, any suggestions for a substitution? Thank you!
Hi Sara! You should just be able to omit the egg. The meatballs will still be great! Just cook 3-4 minutes less. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow. I made this last night for dinner, and it was INCREDIBLE. SO easy and quick, but tasted like I slaved over this dish for hours. My roommates kept saying the house smelled like a chef’s kitchen. As per usual, another win from Half Baked Harvest! <3
I love to hear that! Thank you so much Jessica! xTieghan