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Savory Coq au Vin Chicken Meatballs

These savory Coq au Vin Chicken Meatballs are a speedy yet flavorful take on a classic French dish. Served over home-style mashed potatoes, they make a perfect meal for cold fall and winter nights when you crave warm, slow-braised chicken but need dinner on the table in less than an hour.
3
40 min
TOTAL TIME
456
CALORIES
$2.85
PER SERVING
Savory Coq au Vin Chicken Meatballs
Ingredients
19 INGREDIENTS
6 SERVINGS
Black Pepper
1/2 tsp black pepper
Egg
1 large egg
Ground Chicken
1 1/4 lbs ground chicken
Bread Crumbs
1/3 cup bread crumbs
Kosher Salt
1 tsp kosher salt
Olive Oil
2 tbsp olive oil
Bacon
3 slices bacon
chopped
Garlic
4 cloves garlic
minced
Yellow Onion
1 whole yellow onion
chopped
Carrots
4 whole carrots
chopped
Cremini Mushrooms
2 cups cremini mushrooms
sliced
Tomato Paste
2 tbsp tomato paste
Dried Bay Leaf
2 whole dried bay leaf
Low Sodium Chicken Broth
1 cup low sodium chicken broth
Dry Red Wine
1 1/2 cups dry red wine
Fresh Thyme
4 sprigs fresh thyme
Fresh Parsley
1/2 cup fresh parsley
chopped
Mashed Potatoes
mashed potatoes
for serving
Grated Parmesan Cheese
1/3 cup grated parmesan cheese
Directions
16 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 450 degrees F.
2
Line a baking sheet with parchment paper.
3
In a large bowl, combine ground chicken, egg, bread crumbs, parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4
Coat your hands with olive oil and roll the mixture into tablespoon-sized balls, placing them on the prepared baking sheet.
5
Bake the meatballs in the preheated oven for 15 minutes, or until they are crisp and fully cooked.
6
While the meatballs cook, heat a large skillet over medium heat and cook the bacon until crispy, about 5 minutes, then remove it and set aside.
7
Drain off all but 1 tablespoon of bacon grease from the skillet.
8
Add the chopped onion to the skillet and cook for 5 minutes, or until softened and fragrant.
9
Stir in the minced garlic, chopped carrots, and sliced mushrooms, and cook for another 5 minutes, until the vegetables start to caramelize.
10
Add the tomato paste to the skillet and cook for 1 minute.
11
Pour in the red wine, chicken broth, bay leaves, and thyme sprigs, then season the sauce with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
12
Stir everything well and bring the sauce to a boil, then let it cook for 10 minutes, or until slightly thickened.
13
Add the cooked meatballs to the sauce, cover, and cook for 5 more minutes, allowing the meatballs to absorb the flavors.
14
Remove and discard the bay leaves and thyme sprigs.
15
Stir in the chopped parsley and reserved bacon.
16
Serve the Coq au Vin Chicken Meatballs and sauce over a bed of mashed potatoes.
Health Info
Macros
25g
CARBS
23g
FAT
27g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Why do my chicken meatballs come out dry?
What should I mix into my chicken meatballs for more flavor?
How can I tell when my chicken meatballs are cooked through?
How do I keep my chicken meatballs from falling apart?
What's the best way to cook chicken meatballs if I'm making a large batch?
How can I make my chicken meatballs more tender?
Can I use chicken meatballs in a soup?
Can I freeze my homemade chicken meatballs?
Why are my chicken meatballs tough?
How can I make gluten-free chicken meatballs?