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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.
Very yummy, but this is not a 30 minute dish unless you have everything in place when you begin the 30 minute timer.
Your mashed potato recipe is great too (see hyperlink) but again, best if you are reheating the mashed potatoes if you are looking for a quick and easy dinner.
Thank you for the feedback Lanie, I appreciate it! xT
While the weather is still figuring out if it’s spring or winter here in Telluride, this has always been a go to for my husband and I. Super easy to make after we both have worked long days. Tried many of the different ways, red wine/white wine Turkey/chicken you name it! We always love trying something new with this dish, and even makes us feel a little bougie!
Hi Palma,
Wonderful!!🌴🍍 I appreciate you making this recipe and sharing your review, love to hear that it turned out well! xx
Amazing! Perfect cozy winter dish. Already looking forward to leftovers.
Hey Jessica,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
For a New Year’s Eve celebration, I was planning to make your coq au Vin meatballs from your new cookbook but left the book at my mom’s house. This looks like a delicious alternative. One question, is there a substitute for garlic (have a garlic allergy), or can I just omit?
Hi Lucy,
You could skip the garlic or do shallots. You might also like this recipe:
https://www.halfbakedharvest.com/coq-au-vin-meatballs/
Please let me know if you have any other questions! Happy New Year! xx
This was absolutely delicious! Huge hit with my family. It did take longer than 30 minutes start to finish, but well worth the extra time!
Hey Tiffany,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
This was not only easy to make but loved by everyone. Even my daughter that is difficult loved and went back for seconds. Thank you so much for sharing!
Hey Carmen,
So glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback! xT
What can I sub for the red wine? I don’t drink alcohol. It would kind of be a waste to purchase a bottle and only use 1½ cups and have the rest go down the drain. Any ideas would be appreciated. Thanks.
Hi Brynne,
You can use beef broth in place of the wine. Please let me know if you have any other questions, I hope you love this recipe! xx
Red Wine | Red Grape Juice + 1 Tablespoon Red Wine Vinegar
White Wine | White Grape Juice + 1 Tablespoon White Wine Vinegar
The vinegar adds some acidity and cuts the sweetness.
Another suggestion is to buy a small good quality box wine just for cooking.
Keep it in a cool dark place. It will last up to 6 weeks after opening.
The alcohol evaporates during cooking, so there are no issues related to alcohol consumption for non-drinkers or children! Cheers/CARL
I liked it a lot! Kids ate it but weren’t as enthused as I was. I’m eager to try the 2nd day leftovers!
Hi Amanda,
So glad to hear this recipe was enjoyed, thanks so much for making it! xx
I choose not to cook with wine this time and instead used 1/2 cup of cranberry juice and 2 cups of beef broth for the liquids. It had to reduce a little bit longer but still turned out lovely. Saving this recipe 😉 Thank you!
Hey Julie,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Can I sub out the thyme with another herb? Also any sub for mushrooms. Thank you. Making for a dinner party
Hi Deborah,
Sure, any other herb you enjoy will work, rosemary and sage would be great to use! I would just skip the mushrooms or use another veggie that you like! I hope this recipe is tasty, let me know how it turns out! xT
Really delicious. I was impressed at the full flavors.
Hey there,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
Not my grand-mère’s Coq au Vin, but very good and very simple. I served this with aligot and roasted haricot verts to mitigate my guilt. I agree that it definitely took longer than 30 minutes, but it was worth the wait.
Hi Djienne,
Amazing!! Thanks a lot for trying this dish and sharing your feedback, I love to hear that it was tasty for you! xT
This is my ‘go-to’ site when looking for something different and yummy. I make traditional Coq au Vin for my husband of French descent (his Parisian mom gave me a ??!!) BUT THIS! Wow. I’m still thinking about it this morning – fun twist on the classic. Thanks so much for this keeper!
Hey Stephanie,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
Nice easy weeknight meal for me because I used premade veggie meatballs! Served with mashed cauliflower with ricotta. Yum!
Hi Ashley,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
This was delicious! It was definitely a bit more labor intensive with the mashed potatoes, but totally worth it. Felt like a fancy dinner without the fuss. Also, used ground beef instead of chicken.
Hey Kelly,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT