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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

  2. 5 stars
    Straightforward, savory, and super freaking delicious. Even my picky fb enjoyed this, and it held up great for leftovers the next day too.

    Reply

  3. 5 stars
    I recently made this for a small dinner party and it was wonderful. I wanted to have it done before our friends came over so I added an extra 1/2 cup or so of the wine and broth so I could simmer and reduce but still have sauce. I also sauteed the mushrooms in some butter before adding to the mix so they didn’t break when mixing. It was awesome, we all really liked it. I would never be able to do this in 30 minutes though. It took that long just to get out all the ingredients and chop everything, but I know I am slow. Thanks for another wonderful recipe. It was a hit for sure and I will definitely make again

    Reply

    1. Hi Andrea! Yes, 1 egg. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  6. 5 stars
    I made it for my friends gathering. We loved it so much. Easy, flavor rich, tasteful. Best combination with creamy mashed potatoes! Love your recipe! Thank you!

    Reply

  8. 5 stars
    This recipe was fantastic. I followed it exactly with no adjustments. There was enough for our family of 4- plus leftovers for lunch. We served over mashed potatoes. It is a good weeknight meal that tastes like you worked all day making it!

    Reply

    1. That is the best! I am really glad you and your family enjoyed this recipe, Ginger! Thank you for trying it! xTieghan

      Reply

  11. 4 stars
    I made the meatballs last night and they were pretty good! I used turkey bacon but otherwise made the recipe as written. We really liked the sauce and wished there was more of it. If I make this again I’ll try 1.5x the sauce ingredients. I served this over egg noodles. The leftovers tasted even better.

    Reply

    1. Hi Jessica! I am glad this turned out well for you! Please let me know if there are any questions I could help you with! xTieghan

      Reply

  13. Is there anything I can substitute for the bacon? I do not eat pork or red meat. Turkey bacon isn’t going to work in this, smoked turkey perhaps?

    Reply

    1. Hi Nikole! You can just omit the bacon completely. It’s not a huge deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  14. 4 stars
    I made this recipe to the letter and it smelled delicious! But the flavors fell a bit flat. Do you recommend a particular brand or wine or tomato paste? Would the flavors jump a bit more with increased thyme or simmering time?

    Reply

    1. Hi Leora, I always recommend a wine that you personally drink and enjoy. What did you use? As for tomato paste, I use Kroger Simply Organic. A longer cooking time will always add more flavor, but it really should not be needed with this recipe. Did you season the sauce with salt and pepper before enjoying? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

      Reply

  15. 5 stars
    Tieghan, I wrote awhile back with a review of the Lamb Meatballs with Goddess Dressing that I said was one of the best things I’ve ever made in my 50 years of cooking. It now has a regular place in our rotation. I also cook for a 90 year old with only one tooth (!) and so looking for something easy for him to eat I decided to try these chicken meatballs. He has just finished eating them and said, “I think these are my new favorites!” So, you should know that your work has helped an old man eat healthfully, and happily. Well done! Most of your reviewers comment on your enchanting photos, but for any readers who decide to try this, let me just say you should! I doubled the amount of broth and wine, however, so that we would have more sauce on the potatoes. Next time, I might add a little pepper flake to the meatballs because we like things with a little heat. And, don’t skip the bacon in the sauce. It is absolutely essential. Again, well done! Lisa

    Reply

    1. Hi Lisa! Wow, this is so sweet to hear!! I am really glad you loved the lamb meatballs and I am so happy that he enjoyed this recipe! That is so so sweet of you to make this for him! Thank you! I hope you continue to enjoy my recipes! xTieghan

      Reply