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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 have family members who don’t eat pork, if I remove the bacon would it change the taste entirely? Should I sub with something else?
Hi Christina! You can just omit the bacon from the recipe. I would add 1/2 teaspoon smoked paprika for additional flavor. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
This looks AMAZING. Can you suggest a substitute for the Parmesan and bacon? Much as it pains me to leave these out, my husband and some guests are lactose intolerant and don’t eat pork. Thanks for any suggestions!
Hi Alicia! You can just omit the parmesan and bacon from the recipe. I would add 1/2 teaspoon smoked paprika for additional flavor to replace the bacon. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
I made these last night with just the smallest tweak of doubling the batch and adding a roux to thicken the sauce a little (easier for kids to eat). It was such a hit! Everyone had seconds and to-go boxes were requested!
YES! So glad you all loved this Aerie! Thank you so much! xTieghan
Made this tonight pretty much exactly as written, and it turned out really well. Everyone liked it, husband and 2 and 6 year olds all approved. My youngest is very picky so this was a pleasant surprise!
That is so great! I am so glad you all enjoyed this one, Sandy! Thank you so much! xTieghan
Any substitute for mushroom you works removed. I have a mushroom allergy. This likes amazing!
Thanks!
HI! I would just omit the mushrooms from the recipe or you can add 1 sweet potato if you would like! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
Made this recipe yesterday for my husband to eat while I was out with some girlfriends. Consequently, I haven’t tried. It yet but he claimed it delicious! Can’t wait to have leftovers tonight!
That is so nice of you and I am so glad he loved it! I hope you do as well when you try it! xTieghan
Made this dish tonight while the temps slowly drop to frigid. It was really delicious and the wine is key to the sauce. I served it over egg noodles because I didn’t have any potatoes in the house. Beautiful presentation and it was a fancy dish on a Monday night. Thanks for another comfort food to add to my list.
Thank you Liz! I am so glad this turned out so well for you! xTieghan
Yum! I’m getting so many good ideas from you. This is tonight’s meal, but I’m gonna make homemade spaetzel to serve with the meatballs.
Amazing!! I hope it turns out well for you! Thank you! xTieghan
I made this tonight- flavors were amazing! And super simple… but my carrots didn’t cook all the way through and then trying to leave it in the sauce while it reduces left me with little sauce- any suggestions for next time?
Hey Amy! Just try cutting your carrots up smaller next time so that they cook up faster. Or saute them longer to soften them before adding the other ingredients. Please let me know if you have any other questions. I am glad you love this recipe! Thank you and happy holidays! xTieghan
Have been wanting to make this meal and it didn’t disappoint. Easy, quick and oh so delicious. Thanks, T!
Thank you so much Karoline! xTieghan
I just made this tonight. It was delicious. Tastes like it’s been cooking all day. Recipe went exactly as written. Made with the salted honey dinner rolls. Will be on our rotation. Thank you!
I am so glad you loved this! Thank you Kate! xTieghan
Delicious! Its a cold rainy night here in NY. Perfect night for this dish. I am a big fan of coq au vin, Followed the recipe exactly, served over mashed potatoes. It has all the flavor, but not the fuss and time. Love it! Thanks for all the great recipes Tieghan!
Thank you for trying them all! I am so glad you loved this one, Mary! xTieghan
What would you recommend as a substitute for egg in the meatball recipe? Found out I have an egg allergy…
Hey Casey! You can actually just omit the egg. You don’t need to replace it with anything, the meatballs will still be just as great!! Just make sure to not over cook them or they will turn our a little dry. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy Thanksgiving! xTieghan
I made this recipe the first time and I absolutely loved it! I decided to make it again and double it because my boyfriend literally ate everything the first time. The second time around the sauce was a more watery…? Do you know what I might’ve done wrong?
Hey Rachel! It sounds like the proportions are just off since you double the recipe. Try using less liquid next time OR double the amount of tomato paste to thicken the sauce. Either or will work well I am sure. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan
Just devoured this dish! A couple of thoughts: it does help to have everything ready to go if you want to have it done in 45 minutes. Also, some comments have indicated that the sauce was too thin. I added a slurry of 1TBS cornstarch/1 TBS water before adding the meatballs to simmer and it made it a little thicker for bread dunking!
Thank you so much Marianne! I am so glad you loved this one! xTieghan