Crockpot Coq au Vin Meatballs

Why You’ll Love This Recipe

This Crockpot Coq au Vin Meatballs recipe is a cozy and flavorful dish perfect for fall and winter. With herb-seasoned chicken meatballs braised in red wine, vegetables, and fresh herbs, this meal is hearty, easy to prepare, and a delightful twist on the classic French coq au vin. The addition of garlic butter and a sprinkle of fresh parsley at the end elevates the dish, creating a comforting and impressive meal for any occasion.

Ingredients

• 1 pound ground chicken

• ¼ cup grated Parmesan cheese

• 1 tablespoon chopped fresh sage

• 1 tablespoon chopped fresh thyme

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• ¼ teaspoon red pepper flakes

• Salt and pepper to taste

• ¼ cup all-purpose flour

• 1 tablespoon olive oil

• 2 cups red wine (a dry variety like Cabernet Sauvignon)

• 1 cup chicken broth

• 2 tablespoons tomato paste

• 3 large carrots, peeled and chopped

• 8 ounces mushrooms, sliced

• 1 medium onion, peeled and halved

• 1 head garlic, peeled and halved

• 3-4 sprigs fresh thyme

• 2 bay leaves

• 2 tablespoons butter (optional for crisping meatballs)

• Fresh parsley for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the meatballs: In a bowl, combine ground chicken, Parmesan cheese, sage, thyme, onion, garlic, chili flakes, salt, pepper, and flour. Mix until combined, then roll into 1-inch meatballs.

2. Prepare the crockpot: Add the meatballs to the crockpot along with red wine, chicken broth, tomato paste, carrots, mushrooms, onion, garlic, thyme, and bay leaves.

3. Cook: Cover and cook on high for 2-3 hours or on low for 6-7 hours.

4. Crisp the meatballs (optional): Once cooked, remove the meatballs and garlic. Place them on a baking sheet and add butter. Broil for 2-3 minutes until the garlic turns golden and the meatballs get a nice crust.

5. Serve: Toss the meatballs in the garlic butter and garnish with fresh parsley. Serve over mashed potatoes with crusty bread.

Servings and Timing

• Servings: 4-6

• Prep Time: 20 minutes

• Cook Time: 2-7 hours (depending on the slow-cook setting)

Variations

• Instant Pot: Follow the same steps but cook on the "high pressure" setting for 15-20 minutes.

• Stovetop: Brown the meatballs in a skillet before adding them to the braising liquid, then simmer in a covered pot for 30-40 minutes.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stovetop or in the microwave until heated through. If the sauce has thickened, add a splash of broth to loosen it.

FAQs

1. Can I use ground beef instead of chicken?

Yes, ground beef can be used as a substitute for ground chicken.

2. Is there a non-alcoholic substitute for red wine?

You can use grape juice, cranberry juice, or a combination of chicken broth and a splash of vinegar for a similar flavor.

3. Can I freeze this recipe?

Yes, this dish freezes well. Store in a freezer-safe container for up to 3 months. Reheat before serving.

4. Can I use pre-made meatballs?

Yes, you can use store-bought meatballs, but be sure to adjust the cooking time.

5. What if I don’t have fresh thyme?

Dried thyme can be used in place of fresh thyme. Use about ⅓ of the amount (1 teaspoon for every tablespoon).

6. How do I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

7. Can I make this recipe on the stovetop without a slow cooker?

Yes, you can braise the meatballs in a large pot with a lid over medium heat for 30-40 minutes.

8. Can I use other vegetables in this dish?

Feel free to experiment with other root vegetables like parsnips or turnips.

9. Can I skip the garlic butter broiling step?

Yes, but it adds a delicious flavor and texture to the meatballs.

10. What should I serve with this dish?

Mashed potatoes, crusty bread, or a green salad pair well with this hearty meal.

Conclusion

Crockpot Coq au Vin Meatballs is a flavorful and comforting dish that simplifies the traditional French recipe. Perfect for busy nights or holiday gatherings, this dish will leave your guests satisfied and coming back for more.

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This Crockpot Coq au Vin Meatballs recipe is a comforting, easy-to-make twist on the classic French coq au vin. Featuring herb-seasoned chicken meatballs simmered in red wine, vegetables, and aromatic herbs, this slow-cooked dish is a cozy fall and winter favorite. With garlic butter for added richness and fresh parsley to garnish, it's an impressive yet effortless meal perfect for any occasion.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 2-7 hours
• Total Time: 2 hours 20 minutes – 7 hours 20 minutes
• Yield: 4-6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: French
• Diet: Gluten Free

Ingredients

1 pound ground chicken

¼ cup grated Parmesan cheese

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1 small onion, finely chopped

2 garlic cloves, minced

¼ teaspoon red pepper flakes

Salt and pepper to taste

¼ cup all-purpose flour

1 tablespoon olive oil

2 cups red wine (a dry variety like Cabernet Sauvignon)

1 cup chicken broth

2 tablespoons tomato paste

3 large carrots, peeled and chopped

8 ounces mushrooms, sliced

1 medium onion, peeled and halved

1 head garlic, peeled and halved

3-4 sprigs fresh thyme

2 bay leaves

2 tablespoons butter (optional for crisping meatballs)

Fresh parsley for garnish

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Instructions

• Make the Meatballs: In a large bowl, combine ground chicken, Parmesan cheese, sage, thyme, onion, garlic, red pepper flakes, salt, pepper, and flour. Mix until combined, then roll the mixture into 1-inch meatballs.

• Prepare the Crockpot: Add the meatballs to the crockpot, followed by red wine, chicken broth, tomato paste, carrots, mushrooms, onion, garlic, thyme, and bay leaves.

• Cook: Cover and cook on high for 2-3 hours or on low for 6-7 hours.

• Crisp the Meatballs (Optional): Remove the meatballs and garlic from the crockpot. Place them on a baking sheet and add butter. Broil for 2-3 minutes, until the garlic turns golden and the meatballs develop a nice crust.

• Serve: Toss the meatballs in the garlic butter and garnish with fresh parsley. Serve over mashed potatoes with crusty bread.

Notes

• Instant Pot Variation: Follow the same steps but cook on the "high pressure" setting for 15-20 minutes.

• Stovetop Variation: Brown the meatballs in a skillet before adding them to the braising liquid, then simmer in a covered pot for 30-40 minutes.

• Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a splash of broth if necessary.