From Food & Wine, this riff on Coq au Vin, a classic French dish of chicken braised in a red wine stew, swaps out the chicken for ground turkey, leans on white wine, and transforms the dish into a semi-quick weeknight dinner. Tender turkey meatballs are browned and then finished in a simple and lightly acidic pan sauce speckled with earthy mushrooms and smoky bacon.
When making these meatballs, you can substitute ground chicken for ground turkey. Be sure to source ground chicken that is a mix of white and dark meat, not just ground chicken breast, which is very lean and will result in dry meatballs. Keep the meatballs chilled until you are ready to cook to help them hold their shape.
*Our meatballs ended up being quite dense, probably because they were too lean at 99%. So, just as you should not purchase all white chicken meat, buy ground turkey that’s no more than 93% lean, and try not to overwork them when creating the balls. We also suggest that after you place the meatballs back into the skillet with the sauce that you partially cover the pan. This should ensure the sauce won’t reduce too much and the meatballs will get to temperature quicker and stay more moist.
The original recipe indicates it feeds four, three 1 1/2-inch meatballs per guest. We had our doubts, thinking so few meatballs per person would be a bit on the shy side. However, served over noodles or pasta, it was quite filling (we also paired with a side salad). Meatballs can be prepared through Step 1 up to one day in advance. Proceed with the recipe as directed when ready to cook.
Coq Au Vin Meatballs
Ingredients
- 1 lb. lean ground turkey (see above*)
- 1 large egg, beaten
- 1/3 cup panko
- 1 tsp. kosher salt, plus more to taste
- 1 Tbsp. minced garlic, divided
- 1/2 tsp. black pepper, divided
- 4 thick-cut bacon slices, chopped
- 8 oz. cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 1/2 cup plus 2 Tbsp. chicken broth, divided
- 1 Tbsp. all-purpose flour
- 1 cup (8 oz.) dry white wine
- 2 Tbsp. Dijon mustard
- 1 Tbsp. fresh thyme leaves, plus more for garnish
- 1/2 cup heavy cream
Directions
- Stir together ground turkey, egg, panko, salt, 1 teaspoon garlic, and 1/4 teaspoon pepper in a medium bowl until evenly combined. Shape mixture into 12 (about 1 1/2-inch) meatballs; transfer to a parchment paper–lined baking sheet. Cover and refrigerate until ready to cook.
- Cook bacon in a large skillet over medium-high, stirring often, until crisp and rendered, about 8 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve 1/4 cup drippings in skillet; discard remaining drippings, or reserve for another use.
- Return skillet with drippings to medium-high. Cook meatballs, turning occasionally, until browned on all sides, about 6 minutes. Transfer meatballs to a plate, and set aside.
- Add mushrooms to skillet with drippings, and cook over medium-high, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes. Add onion, 2 tablespoons broth, and remaining 2 teaspoons garlic. Cook, scraping up browned bits from the bottom of the skillet, until onion is just tender, about 3 minutes. Add flour; cook, stirring constantly, for 1 minute. Add wine, mustard, thyme, and remaining 1/2 cup broth; bring to a boil over medium-high.
- Add meatballs and half of reserved bacon to skillet; simmer over medium-low, partially cover and turn meatballs occasionally, until a thermometer inserted into meatballs registers 165°F and sauce is thickened, 8 to 10 minutes. Stir in cream and remaining 1/4 teaspoon pepper. Season to taste with salt. Sprinkle with remaining bacon, and garnish with additional thyme leaves.
Original recipe from Anna Theoktisto for Food & Wine
Accounting for Taste 