Crockpot Coq au Vin Meatballs
This dish offers the cozy richness of slow-braised chicken with the ease of a simple, hands-off recipe. Crockpot Coq au Vin Meatballs combine savory, herb-seasoned parmesan chicken meatballs with the robust flavors of wine, vegetables, and fresh herbs. Perfect for cool evenings, this hearty yet healthy dish is sure to become a go-to for both family meals and holiday gatherings.
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.