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Crockpot Coq au Vin Meatballs

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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.

Ingredients

1 pound ground chicken

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1 small onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

Salt and pepper to taste

1/4 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

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.

Find it online: https://recipesbyjanet.com/crockpot-coq-au-vin-meatballs/