Coq au Vin Meatballs
with mashed potatoes / red leaf and pear salad

Name: Coq au Vin Meatballs
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 clove Shallots, chopped; 2 cloves Garlic, chopped; 8 oz Mushrooms, cremini, sliced; 1 Eggs; 1/4 cup Panko breadcrumbs; 1/2 tsp Garlic powder; 1/2 tsp + 1/2 tsp Thyme, dried; 3/4 tsp Salt; 1/4 tsp Black pepper; 1 lb Chicken, ground; for prep Parchment or waxed paper; 2 Tbsp Parsley (opt), chopped; 2/3 cup Wine, red (sub white wine or stock); 2/3 cup Stock, any type; 1 tsp Mustard, Dijon; 1 tsp Worcestershire sauce; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 2 Tbsp Flour, all-purpose; 1 1/2 lbs Potatoes, russet, peeled and cubed; 3 Tbsp Sour cream (sub plain or Greek yogurt); 3 Tbsp Butter; 1 to 3 Tbsp Milk, any type (opt) (sub water); 1 stalk Celery, chopped; 2 Tbsp Vinegar, red wine; 1 1/2 tsp Mustard, Dijon; 1 tsp Honey; 2 Tbsp Oil, olive; 2 Pears, sliced; 5 oz Lettuce, red leaf (sub any type of lettuce)

Active: 55 Total: 55

Original GF Paleo Vegetarian

Coq au Vin is a classic French dish of chicken braised in wine. We’ve swapped in chicken meatballs for a more casual, weeknight-friendly dish that still packs a lot of flavor.
Smarts: Red wine is the traditional choice for this dish, but feel free to use white if you prefer (it also appears in Wednesday’s meal). Both versions are delicious!

Proteins

Ground meat

Cuisines

European - French

Ingredients

Metric

Servings:

Coq au Vin Meatballs:

Shallots - 1 clove , chopped
Garlic - 2 cloves , chopped
Mushrooms, cremini - 8 oz , sliced
Eggs - 1
Panko breadcrumbs - 1/4 cup
Garlic powder - 1/2 tsp
Thyme, dried - 1/2 tsp + 1/2 tsp
Salt - 3/4 tsp
Black pepper - 1/4 tsp
Chicken, ground - 1 lb
Parchment or waxed paper - for prep
Parsley (opt) - 2 Tbsp , chopped
Wine, red - 2/3 cup (sub white wine or stock)
Stock, any type - 2/3 cup
Mustard, Dijon - 1 tsp
Worcestershire sauce - 1 tsp
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Flour, all-purpose - 2 Tbsp

Mashed Potatoes:

Potatoes, russet - 1 1/2 lbs , peeled and cubed
Sour cream - 3 Tbsp (sub plain or Greek yogurt)
Butter - 3 Tbsp
Milk, any type (opt) - 1 to 3 Tbsp (sub water)

Red Leaf and Pear Salad:

Celery - 1 stalk , chopped
Vinegar, red wine - 2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Honey - 1 tsp
Oil, olive - 2 Tbsp
Pears - 2 , sliced
Lettuce, red leaf - 5 oz (sub any type of lettuce)

Prep

Shallots / Garlic / Celery - (If prepping right before cooking, get potatoes boiling before continuing with prep.) Prep as directed. Combine shallots and garlic together in one container. Store celery separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard (portion for salad), and honey. Slowly add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Make meatballs - In a large bowl, combine eggs, panko, garlic powder, first portion of thyme, salt, and pepper. Add ground chicken and mix well with hands until everything is incorporated. Roll into 1” / 2.5 cm balls. Ground chicken can be sticky, so place uncooked meatballs on a layer of parchment or waxed paper until ready to use. (Can be done 1 day ahead)
Potatoes / Parsley / Pears / Lettuce - Prep as directed.
Make sauce base - Whisk together wine, stock, mustard (portion for meatballs), and Worcestershire sauce.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Place potatoes in a large saucepan and cover with water. Add some salt and bring to a boil. Reduce heat and cook the potatoes at a low boil until they are very tender (when a thin knife can pierce them with little to no resistance). Drain into a colander and allow them to sit for ~5 minutes to release steam.
While potatoes are boiling, place a Dutch oven or deep saute pan over medium heat and add cooking oil. Add meatballs to heated oil and saute until well browned on all sides, 4 to 5 minutes (they do not need to be cooked through). Transfer to a plate and set aside.
Return the potatoes to the pan and add sour cream and butter (portion for the potatoes). Mash potatoes with a potato masher, adding small amounts of milk or water (if needed) to reach your preferred consistency. Taste and season with some salt, if needed. Cover the potatoes with a lid to keep them warm while you finish the meatballs.
Return the Dutch oven to medium heat and add butter (portion for meatballs). When butter is melted and bubbly, stir in shallots and garlic and saute until tender and fragrant, 2 to 3 minutes.
Fold in the mushrooms with a pinch of salt and continue to cook until mushrooms are tender and have released their liquid, 5 to 6 minutes.
Sprinkle flour and second portion of thyme over the mushrooms and stir until no white spots remain.
Give the sauce base a stir and slowly pour it over the mushrooms. Stir well to break up any lumps. Return meatballs to the pan and bring to a gentle simmer. Reduce heat to medium-low and simmer until sauce is thickened and slightly reduced and meatballs are cooked through, 3 to 4 minutes. Taste and season with some salt and pepper, if needed. Sprinkle with chopped parsley (if using).
Combine lettuce, celery, and pears in a serving bowl. Toss with vinaigrette until the salad is dressed to your liking.
Serve Coq au Vin Meatballs over mashed potatoes (or serve potatoes on the side if you prefer) with sauce spooned over top. Enjoy salad on the side.

Reviews

Ratings

0 reviews