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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:Â 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:Â 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.
Can you make this without bacon
Hi Lisa,
Totally, that will be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xT
This is a favorite in my house and is requested often. I like to blend the sauce before adding the meatballs as I’ve got picky eaters who don’t like mushrooms (that you can see;). I remove the bay leaf before blending. Delicious!! Thank you for sharing this recipe.
Hey Rebecca,
Happy Monday! I am thrilled to hear this recipe is always a hit, thanks for making it so often and your feedback! xT
Delicious recipe! I’ve made it about 4 times now. Staple.
Hey Holly,
Awesome!! So glad to hear that this recipe is always a winner, thanks for making it so often:) xT
If you place the meatball mixture on a cutting board and pat it out into a large rectangle, then you can cut the into 1 to 1 1/2 inch strips both ways. These form uniform size cubes that then, with wet hands, you can roll into meatballs. It is a time saver. Just treat the balls gently so they don’t over compress.
Thanks so much for sharing this tip, Jeanne! Love to hear that this recipe turned out well for you! xT
Made this recipe tonight. Agree with others that it took longer than 30 minutes, closer to an hour and a half. Followed recipe and recipe for browned butter mashed potatoes. Husband and I enjoyed this hearty meal and will make again. The sauce is incredible. Thank you for sharing this delicious recipe.
Hi there,
Wonderful! I am so glad this recipe turned out nicely for you, thanks so much for making it! So sorry to hear it took much longer than expected! Happy Sunday! xT
Yummy but complicated, and one must use a lot of pots and pans. This took me nearly 2 hours. I am an experienced cook. However, I started with the more recent HBH crockpot recipe, then decided to look for an easier/speedier version to cook with my Dutch oven. I discovered I had no tomato paste after all and improvised with a bit of ketchup. I know the tomato paste would have brought out the intended richness. Nevertheless my husband and toddler ate it up! Serving this with mashed potatoes in 30 minutes I think would require 2-3 people working. Lovely flavors, thanks!
Hi Eileen,
I appreciate you trying this dish and sharing your feedback, so sorry it was complicated and used too many pots and pans! xx
This recipe was tasty and cozy for a winter meal. I followed the directions exactly and also live in a high altitude but I could not get this recipe done in 30 mins. I had all the ingredients chopped and prepped ahead of time but just getting the veggies browned and sauce thickened in the 30 min time frame. Any suggestions for adjustments I could make to make this a more efficient recipe? I’m wondering if when the recipe was tested, others also were able to complete it in 30 mins?
So glad you enjoyed this recipe Alexandra! I appreciate the feedback!
Are you able to sub something else for the mushrooms or just omit?
Hi Brooke,
You can omit the mushrooms:) Please let me know if you have any other questions! xT
Will the alcohol cook off enough to serve to a toddler and pregnant person?
Hi Lea,
Yes, but I always recommend consulting with a doctor just in case. It is also just fine for you to skip the wine and use broth:) I hope you love this recipe, please let me know if you give it a try!
Followed the recipe exactly as written. Chicken meatballs were dry and tasteless. Sauce was delicious. This is not a thirty minute meal.
Hi Amy,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx