Coq au vin blanc meatballs? Yes please! Juicy chicken meatballs cooked in creamy white wine mushroom sauce is the ideal comforting dinner.
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Ground chicken / Chicken mince.
- Fresh breadcrumbs.
- Egg.
- Thyme. Fresh or dried.
- Parsley.
- Garlic powder.
- Parmesan.
- Salt and pepper.
- Butter.
- Bacon.
- Onion.
- Fresh garlic.
- Mushrooms.
- White wine.
- Chicken stock.
- Cream. Heavy/whipping cream.
How to make Coq au Vin Blanc meatballs
- Make the meatballs: Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined. Form meatballs with wet hands (this prevents the mixture from sticking to your hands). Preheat a large, deep pan over medium-high heat. Add a splash of olive oil then add the chicken meatballs and cook until golden brown on all sides. Remove from the pan and set aside.
- Make the white wine mushroom sauce: In the same pan, add the bacon and cook until crisp. Remove from the pan and drain the bacon fat. Add the butter to the pan with the onion, mushrooms and garlic and cook until the mushrooms are golden brown. Pour in the white wine and stock, scraping any sticky bits off the bottom of the pan. Allow to simmer for 2 minutes then pour in the cream. Season with salt and pepper and allow to come to a simmer.
- Cook the meatballs in the sauce: Place the meatballs (and any resting juices) and bacon back into the sauce then allow to simmer for 7-10 minutes until the sauce has thickened and the meatballs are cooked through. Serve with mashed potatoes or your choice of side dish.
Can I make this ahead?
The chicken meatballs can be made up to a day in advance and kept covered in the fridge before cooking and combining with the sauce. They can also be frozen once formed. The cooked meatballs and sauce can be kept in the fridge for up to 2 days and reheated before serving.
What to serve with meatballs
Chicken meatball recipes
- Sticky Teriyaki Chicken Meatballs
- Easy spaghetti with chicken meatballs
- Lemon Chicken piccata meatballs
Coq au vin blanc meatballs
Coq au vin blanc meatballs? Yes please! Juicy chicken meatballs cooked in creamy white wine mushroom sauce is the ideal comforting dinner.
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Servings: 4
Calories: 342kcal
Ingredients
For the meatballs
- 500 g (1lb) chicken mince / ground chicken
- 1 cup fresh breadcrumbs (Use ½ cup if using Panko or Dried breadcrumbs)
- 1 egg
- 2 tsp fresh thyme
- 1 tsp parsley
- ½ tsp garlic powder
- ¼ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
For the creamy white wine mushroom sauce
- 4 strips streaky bacon chopped
- 1 tbsp butter
- 1 onion finely chopped
- 250 g (½lb) mushrooms sliced
- 4 garlic cloves crushed
- ½ cup white wine
- ½ cup chicken stock
- 1 cup cream
Instructions
- Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined.
- Form meatballs with wet hands (this prevents the mixture from sticking to your hands). Preheat a large, deep pan over medium-high heat.
- Add a splash of olive oil then add the chicken meatballs and cook until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add the bacon and cook until crisp. Remove from the pan and drain the bacon fat.
- Add the butter to the pan with the onion, mushrooms and garlic and cook until the mushrooms are golden brown.
- Pour in the white wine and stock, scraping any sticky bits off the bottom of the pan.
- Allow to simmer for 2 minutes then pour in the cream. Season with salt and pepper and allow to come to a simmer.
- Place the meatballs (and any resting juices) and bacon back into the sauce then allow to simmer for 7-10 minutes until the sauce has thickened and the meatballs are cooked through.
- Serve with mashed potatoes or your choice of side dish.
Nutrition
Calories: 342kcal | Carbohydrates: 18g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 829mg | Potassium: 809mg | Fiber: 2g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 2mg
Hi Alida, what kind of white wine should I use? What do you use? My husband cannot drink any alcohol. Will adding the wine affect him? What if I leave it out; what could I substitute, broth?
I enjoy cooking your recipes and I will certainly look forward to cooking this one. Thank you for your help.
Dawn
I used a Sauv Blanc. You could absolutely leave out the wine. Add some chicken stock/broth and a little lemon. Hope you love it!