Coq Au Vin Meatballs
I’m back with another meatball recipe, and now I know what you must be thinking. “But Jonathan, do we really need more meatballs recipes? When is it enough?” To which I reply, yes we really do need more and it’ll never be enough. Ever. You can’t stop me, but I secretly wish/hope that you don’t want me to stop. This time around, I’m tackling on the classic French dish and giving it that meatballs spin that I love so much. These Coq Au Vin Meatballs are everything. It comes together in a fraction of the time of the original, and tastes just like the real thing. Making this the perfect weeknight meal.
If you’d been wanting to try coq au vin but have always found it daunting for some reason, then this meatball version is a great way to dip your toes. It brings all of the classic ingredients but cooks in half the time without sacrificing on flavor or taste. Let me know what you think below and as always, thank you so much for reading and following along!
Coq Au Vin Meatballs
Equipment
- Mixing bowl
- Dutch oven
Ingredients
Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/2 cup bread crumbs
- Kosher salt and coarse black pepper
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon fresh thyme leaves
Coq Au Vin:
- 4 slices bacon diced
- 1 pound sliced mushrooms
- 1/4 cup cognac
- 3 cups red wine
- 1 1/2 cups chicken stock
- 1 tablespoon tomato paste
- 2 garlic cloves minced
- 1/2 teaspoon fresh thyme leaves
- 1 bay leaf
- Kosher salt and coarse black pepper
- 1 bag frozen pearl onions thawed
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter softened
- Mashed potatoes for serving
- Chopped fresh parsley for garnish
Instructions
- To make the meatballs, in a large bowl, combine the ground chicken, egg, bread crumbs, a large pinch of salt and pepper, garlic, red pepper flakes, and thyme. Form into 1-inch meatballs and set aside.
- Set a large dutch oven over moderate heat. Once hot, add the bacon and cook until crispy. Use a slotted spoon to remove the bacon onto a plate lined with a paper towel.
- Place the meatballs into the skillet with the bacon grease and cook until browned on all sides. They don’t need to be fully cooked at this stage, just browning. Remove onto a plate and set aside.
- Add the mushrooms to the pot and cook until browned. Deglaze the pan with cognac, scraping up the bottom browned bits. If you are feeling brave, you can ignite the cognac as soon as you add it to the pan by using a long match or lighter. Carefully light the booze on fire and shake the pan until the flames subside. Then stir in the red onion, chicken stock, tomato paste, garlic, thyme, and bay leaf. Season with a pinch of salt and pepper.
- Return the meatballs to the pan along with the bacon, and pearl onions. Lower the flame and bring to a simmer. In a small bowl, stir together the flour and butter until smooth. Then add to the sauce, stirring to dissolve. Simmer on low until the sauce has thickened and the meatballs have fully cooked through. Garnish with parsley and serve with mashed potatoes. Enjoy!
