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White Bean 'Meat'balls in Wine Sauce
with mashed potatoes / red leaf and pear salad

Active: 55 Total: 55

Tonight's meal is inspired by the classic French dish, Coq au Vin. We’ve swapped in vegetarian meatballs here for a 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
Cuisines

Ingredients

Metric
Servings:
4
White Bean 'Meatballs' in Wine Sauce:
  • Shallots - 1 clove , chopped
  • Garlic - 2 cloves , chopped
  • Mushrooms, cremini - 8 oz , sliced
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Rolled oats - 3/4 cup + 3/4 cup
  • Eggs - 1
  • Panko breadcrumbs - 1/3 cup
  • Garlic powder - 1/2 tsp
  • Thyme, dried - 1/2 tsp + 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • 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
  • Soy sauce, low-sodium - 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

  1. 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)

  2. 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)

  3. Mushrooms - Prep as directed. (Can be done up to 3 days ahead)

  4. Make vegetarian 'meat'balls - Drain and rinse the beans. Place first portion of oats in a food processor. Pulse until the oats are finely ground and resemble flour. Add beans to ground oats and pulse a few times just to break beans into small pieces. Transfer ground oats and beans to a mixing bowl. Add second portion of oats, eggs, panko, garlic powder, first portion of thyme, salt, and black pepper. Gently mix together with a spoon or with your hands. If the mixture is too wet to roll into balls, stir in more panko 1 Tbsp / 15 mL at a time. Form into 1” / 2.5 cm balls. (Can be done up to 3 days ahead)

  5. Potatoes / Parsley / Pears / Lettuce - Prep as directed.

  6. Make sauce base - Whisk together wine, stock, mustard (portion for meatballs), and soy sauce.

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Make

  1. 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.

  2. While potatoes are boiling, heat a  Dutch oven or deep saute pan over medium heat and add cooking oil. Add meatballs to heated oil and saute until light golden brown on all sides, 4 to 5 minutes. Transfer meatballs to a plate and set aside. 

  3. 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.

  4. 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.

  5. 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.

  6. Sprinkle flour and second portion of thyme over the mushrooms and stir until no white spots remain.

  7. 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 heated through, 3 to 4 minutes. Taste and season with some salt and pepper, if needed. Sprinkle with chopped parsley (if using).

  8. Combine lettuce, celery, and pears in a serving bowl. Toss with vinaigrette until the salad is dressed to your liking.

  9. Serve 'meat'balls over mashed potatoes (or serve potatoes on the side if you prefer) with sauce spooned over top. Enjoy salad on the side.


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