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.

Coq au vin blanc meatballs

Ingredients Needed

  • Ground chicken / Chicken mince.
  • Fresh breadcrumbs.
  • Egg. 
  • Thyme. Fresh or dried.
  • Parsley. 
  • Garlic powder. 
  • Parmesan. 
  • Salt and black pepper. 
  • Butter. I used salted butter but unsalted butter can be substituted.
  • Bacon. 
  • Onion. 
  • Fresh garlic cloves. 
  • Mushrooms. I used cremini mushrooms/chestnut mushrooms but any mushrooms of your choice can be used.
  • White wine. 
  • Chicken broth/stock.
  • Cream. Heavy cream/whipping cream.
Coq au vin blanc meatballs with creamy mashed potatoes

How to make Coq au Vin Blanc meatballs

  1. 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.
  2. 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.
  3. 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.
Coq au vin blanc meatballs

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

These meatballs beg for mashed potatoes, garlic butter rice, polenta or crusty bread to soak up all that gorgeous sauce. A vegetable side of sautéed broccoli or a zesty salad will also be delicious.

Juicy chicken meatballs in creamy mushroom sauce with mashed potatoes.

Chicken meatball recipes

  1. Sticky Teriyaki Chicken Meatballs
  2. Easy spaghetti with chicken meatballs
  3. Lemon Chicken piccata meatballs
Coq au vin blanc 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.
4.62 from 42 votes
Print Pin Rate
Course: Dinner
Cuisine: American, French
Keyword: chicken meatballs, Coq au vin blanc, meatballs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 342kcal
Author: Alida Ryder
Servings: 4

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

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2 Comments

  1. 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