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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
Made this tonight.. was so yummy!!! Five + stars and husband approved!
Amazing!! Thank you so much Brooke! xTieghan
Hi there- great recipe. I made it tonight for my husband and teenage son. I found it a bit short of salt in the chicken/turkey balls and the sauce. We LOVED the mashed potatoes. Empty plates are always a good sign- thx for the great recipe.
Thank you Tina! I am so glad this turned out so well for you and empty plates?! Always the best sign! xTieghan
This recipe looks amazing can’t wait to try it! How would you make it gluten free or paleo? Could I use almond flour instead of bread crumb? Also have you tried cooking the meatballs in the sauce longer and less time in the oven to make them extra moist. Thank you!
Hi Elizabeth,
I think almond flour could work well, but I have not tested it and I can’t say for sure what the results will be.
You can certainly bake less and then simmer the meatballs longer in the sauce. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Getting my grocery list ready to make these! Thank you!!
Thank you Ashley! I hope you love this! xTieghan
Made this recipe last night. It was easy and delicious. I cooked down the sauce longer than required so it wasn’t so watery, A nice take on making traditional meatballs.Served it with roasted broccoli.
Amazing! Thank you so much for trying this recipe Maureen! xTieghan
Made this for the family during a ski vacation, perfect meal for a day after the slopes! Super simple, easy to put together and tasted divine. I think my new favorite thing is the sage browned butter for the potatoes, planning on using it for multiple dishes. Thanks again Tieghan for making life delicious and interesting!
You are too sweet! I am so glad you enjoyed this recipe Ann! Thank you! xTieghan
Coq au vin chicken meatballs was delicious. Next time I think I’ll add more spices to the meatballs: maybe dried thyme, garlic salt, a little cayenne pepper? This is going to be a favorite to serve for company!
Hi Diane! Those spices sounds like a wonderful addition! I am so glad you love this recipe! Thank you! xTieghan
Made this for my husband. He loved the flavors and thought the dish was very rich but not overly rich. Vegetables cooked nicely. The chicken was not dry at all. I find some dishes that use ground chicken are very dry, this was Not. It was a well written recipe that was easy to prepare.
As always, thank you!
Cheryl
Thank you so much Cheryl!! I am so glad this turned out so well for you and your husband! xTieghan
Wow! Absolutely amazing. This tastes like it’s been slowly simmering on the stove for hours. The meatballs came out super juicy and soaked up some of the delicious sauce. Highly recommend making this wonderful dish.
Thank you so much Jessica! I am so glad this turned out so well for you! xTieghan
This was delicious! Thank you! Made me feel like a fancy cook 🙂
Thank you Bethany! So glad you loved this! xTieghan
Great recipe, took me way longer than 30 minutes, but seriously delicious and worth it
Thank you so much for trying this Denise! xTieghan
LOVED this! Easy, and delicious. Really healthy too. I will be making this again. I doubled the meatballs and they are in the freezer waiting to join sauce some night soon.
Thank you so much Deborah! I am so glad you loved this recipe!! xTieghan
Your picture of this dish looked absolutely amazing! It looked like the perfect “hygge” comfort food for my family. I enlisted the help of my three teenagers but it still took us almost an hour and 45 minutes to make this recipe. I followed your directions to a t and my (diced) carrots were still not soft and the meatballs lacked flavor and were a little dry. I will definitely make this recipe again as I think it can be incredible. I think the flavors just need more time to deepen, which cannot be done in 30 minutes. But thank you for giving us such a great twist on on Coq au Vin!
Hi Mary! I am sorry this did not turn out as well as you expected! Please let me know if there is anything I could help you with! xTieghan
Hi, Tiegan!
Quick question! I read the comments to see if my question had already been answered, but i don’t see it. I’m allergic to mushrooms : / What would you suggest subbing?
Thanks! Can’t wait to make this…your recipes have been making up our weekly menus for several weeks now : ) Love the new cookbook!
Hi Nicole! I would just omit the mushrooms and use your favorite vegetable. I think broccoli would be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
hi! can i use a dutch oven for steps 3 and 4? i feel my cast iron maybe too small.
Hi Julia! Yes, a dutch oven will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan