Crockpot Coq au Vin Meatballs
This Crockpot Coq au Vin Meatballs recipe is the ultimate comfort food for crisp fall and winter nights. With a mix of tender, herb-seasoned chicken meatballs simmered in wine and fresh vegetables, it’s both cozy and flavorful.
Perfect for busy nights or holiday entertaining, this dish combines the elegance of Coq au Vin with the ease of a slow-cooked meal. The rich wine sauce and fresh herbs elevate the hearty meatballs for a truly delicious dinner.
Serve these meatballs over mashed potatoes with a side of crusty bread, and enjoy a warm, satisfying meal that the whole family will love. It’s a simple yet impressive dish that’s sure to become a favorite.
Crockpot Coq au Vin Meatballs – Ingredients
Ground turkey or chicken provides the perfect lean base, tender and savory, for these flavorful meatballs. Parmesan adds richness, complementing fresh sage and thyme for an aromatic herbaceous punch.
The wine and chicken broth create a luxurious sauce, while hearty vegetables like carrots and mushrooms add depth. Aromatic garlic, onion, and bay leaves infuse the dish with warmth, balancing the dish with their natural sweetness and fragrance.
Bacon brings a smoky richness, and butter enriches the sauce, creating a silky finish. Fresh parsley and additional parmesan bring brightness and texture, completing the dish with a satisfying, comforting finish.
Crockpot Coq au Vin Meatballs: Recipe Tips
1. Don’t Skip the Broiling Step: While it’s tempting to just serve the meatballs straight from the slow cooker, broiling them for a few minutes adds a lovely crisp exterior that enhances both the flavor and texture. This step is key for achieving a richer, more dynamic dish. Make sure to keep an eye on the broiler to prevent overcooking.
2. Adjust the Wine for Your Taste: The wine used in this recipe will shape the flavor profile of the sauce, so don’t be afraid to adjust it to your preference. A dry red wine like Cabernet Sauvignon is ideal for balance, but you can experiment with other varieties like Merlot or Pinot Noir for a different depth of flavor. Just make sure it’s a wine you enjoy drinking!
3. Experiment with Vegetables: The recipe calls for carrots and mushrooms, but feel free to swap or add other hearty vegetables like parsnips, baby potatoes, or turnips. These vegetables not only add flavor but also soak up the delicious braising liquid. Just ensure they’re cut into similar-sized pieces to ensure even cooking.
What to Serve with Crockpot Coq au Vin Meatballs
1. Creamy Mashed Potatoes: Serve these rich and flavorful meatballs over a bed of creamy mashed potatoes. The potatoes will absorb the delicious wine sauce, creating a comforting base that complements the hearty meatballs. For an extra touch, add a dollop of butter or a sprinkle of fresh parsley.
2. Crusty Bread: A loaf of warm, crusty bread is perfect for mopping up the flavorful sauce left behind. Opt for a baguette, sourdough, or any rustic loaf—its chewy texture and crisp crust are ideal for pairing with the savory flavors of the meatballs and sauce.
3. A Green Salad: Balance the richness of the dish with a light green salad. Opt for arugula, spinach, or mixed greens dressed with a simple vinaigrette. The freshness of the salad provides a lovely contrast to the rich, hearty meatballs and makes for a well-rounded meal.
FAQ
1. Can I use ground beef instead of turkey or chicken?
Yes, you can! Ground beef will give the meatballs a richer flavor. Just keep in mind that it will make the dish a bit heavier, so adjust seasonings accordingly to balance the richness.
2. Can I prepare this dish ahead of time?
Absolutely! You can prepare the meatballs and cook them in the slow cooker or Instant Pot a day ahead. Simply store the cooked meatballs in the sauce, and reheat gently when ready to serve.
3. Can I freeze the meatballs?
Yes, this recipe freezes well. After cooking, allow the meatballs to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in the slow cooker or stovetop when ready to enjoy.
4. Is this recipe suitable for gluten-free diets?
Yes, this recipe is naturally gluten-free, as it uses ground turkey or chicken and doesn’t include any breadcrumbs or gluten-containing ingredients. Just make sure your parmesan cheese is gluten-free, as some pre-grated varieties may contain gluten.
Crockpot Coq au Vin Meatballs
Ingredients
- 1 1/2 pounds ground turkey or chicken
- 1 cup grated parmesan cheese
- 1 tablespoon fresh sage chopped
- 2 teaspoons fresh thyme chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Chili flakes to taste
- Kosher salt and black pepper
- 3/4 cup dry red wine such as Cabernet Sauvignon
- 3/4 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 4 carrots chopped
- 1 cup cremini mushrooms sliced
- 2 slices thick-cut bacon halved
- 1 onion quartered
- 1 head garlic top trimmed off to reveal the cloves
- 2 bay leaves
- 4 sprigs thyme
- 6 tablespoons salted butter
- 1/2 cup fresh parsley chopped
Instructions
- CROCKPOT
- In a mixing bowl, combine the ground turkey or chicken with 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper. Mix thoroughly, then roll the mixture into 16-18 tablespoon-sized meatballs.
- Place the meatballs in the crockpot, and pour over the wine and chicken broth. Add the tomato paste, chopped carrots, mushrooms, and halved bacon. Season with additional salt and pepper. Nestle the quartered onion, whole garlic head, bay leaves, and thyme sprigs around the meatballs. Cover and cook on low for 3-4 hours or high for 1-2 hours.
- Preheat the broiler to high. Carefully transfer the meatballs and garlic from the crockpot to a baking sheet. Discard the bacon and bay leaves. Increase the heat on the crockpot to high, and continue cooking uncovered for an additional 10-30 minutes.
- Sprinkle the meatballs with the remaining 1/4 cup parmesan. Add butter around the meatballs and garlic, then broil for 1-3 minutes or until the meatballs become crisp. Once done, peel away the garlic skins, chop the garlic, and stir it into the melted butter on the baking sheet. Toss the meatballs in the butter to coat.
- Serve the meatballs in the sauce, garnished with fresh parsley and additional parmesan.
- INSTANT POT
- Combine the ground turkey or chicken, parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper in a bowl. Roll into 16-18 meatballs.
- Set the Instant Pot to sauté mode. Heat olive oil, then sear the meatballs and halved bacon for about 5 minutes, until browned. Add the chopped onion and cook for an additional 5 minutes. Stir in the butter and garlic, allowing the butter to brown, which should take another 2-3 minutes.
- Pour in the wine and chicken broth, then add the tomato paste, carrots, mushrooms, thyme, and bay leaves. Secure the lid and cook on high pressure for 6 minutes.
- After cooking, release the steam. Switch the Instant Pot back to sauté mode. Remove the garlic, chop it, and mix it into the sauce. Discard the bay leaves.
- Serve the meatballs in the sauce, topped with fresh parsley and parmesan.
- STOVE
- Mix the ground turkey or chicken with the parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper. Roll into 16-18 meatballs.
- Heat a large pot over medium-high heat and add olive oil. Brown the meatballs and halved bacon for about 5 minutes. Add the chopped onion and continue cooking for 5 more minutes. Stir in the butter and garlic, allowing the butter to brown for 2-3 minutes.
- Pour in the wine and chicken broth, then add the tomato paste, carrots, mushrooms, thyme, and bay leaves. Season with salt and pepper. Reduce the heat to medium and simmer until the meatballs are cooked through, about 10-15 minutes.
- Remove and discard the bay leaves, then serve the meatballs in the sauce with fresh parsley and parmesan.
