30 Minutes Coq au Vin Chicken Meatballs
Ingredients
- 567 g ground turkey or chicken
- 1 egg
- 80 ml panko bread crumbs
- 33 g grated Parmesan cheese
- Kosher salt and black pepper
- 2 -3 slices thick-cut bacon, chopped
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 4 carrots, chopped
- 480 ml cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 360 ml dry red wine, such as cabernet sauvignon
- 240 ml low sodium chicken broth
- 2 bay leaves
- 4 thyme sprigs
- 120 ml fresh parsley, chopped
- Mashed potatoes, for serving
Instructions
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Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
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Add the turkey, egg, bread crumbs, Parmesan, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
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Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve. If there's excess bacon grease, drain off all but 1 tablespoon. To the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelising on the edges. Add the tomato paste. Cook 1 minute.
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Add in the red wine, chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.
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Serve the meatballs and sauce over mashed potatoes.
Notes
To Freeze the Meatballs: Bake as directed, then freeze on a parchment lined baking sheet in a single layer for 2 hours. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or simmer in the sauce over low heat for 20 minutes, until thawed, adding water if needed to thin the sauce.
To Freeze the Meatballs in the Sauce: Spoon the meatballs and sauce into a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm on the stove until heated through, about 15 minutes, adding water if needed to thin the sauce.
Nutrition
calories 298 kcal
Imported from Mela.
