February 14, 2023
Coq au Vin Meatballs
Rich and robust flavors of a traditional French coq au vin make for a fun meatball variation. I like to serve this over a cauliflower puree.
Servings: 3
Calories: 444kcal
Ingredients
Meatballs
- 1 pound ground chicken or turkey
- 1/2 cup pork panko or almond flour for pork-free
- 1/4 cup Parmesan grated, omit for dairy-free
- 2 tablespoons coconut aminos
- 1 egg lightly beaten
- 1/2 tablespoon gelatin
- 1/2 teaspoon salt
- 1/2 teaspoon anchovy paste or fish sauce, optional, adds umami
- 1/2 teaspoon black pepper fresh ground
Sauce
- 2 strips bacon diced
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 carrot peeled and sliced thin
- 1/4 pound mushrooms sliced, look for ones high in vitamin D, if possible
- 1 tablespoon tomato paste optional, omit for nightshade-free
- 2 tablespoons brandy optional
- 1 cup dry red wine such as Burgundy
- 1 cup chicken stock
- 1 tablespoon coconut aminos
- 1/2 tablespoon gelatin
- 1 teaspoon fish sauce optional but adds umami and you wonāt taste it
- 1 bay leaf
- 1/2 teaspoon thyme dried
- 3 tablespoons parsley minced
- salt and pepper to taste
Instructions
- Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
- Heat a large nonstick pan over medium-high heat. Add the meatballs and cook until golden, turning occasionally until browned on all sides and cooked through, about 10-15 minutes. Transfer to a plate and set aside, do not clean the pan.
- Add the bacon and cook until crisp over medium high heat, stirring occasionally, about 5 minutes. Transfer the bacon to a paper towel lined plate and set aside, leaving as much grease in the pan as possible.
- Add the onion, carrot, and mushrooms and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the tomato paste and cook for another 2 minutes. Add the brandy and wine and cook until reduced by half, about 5 minutes. Stir in the stock, coconut aminos, gelatin, fish sauce, bay leaf, and thyme. Bring to a boil then reduce the sauce to a simmer and cook until reduced by half, about 10 minutes.
- When the sauce thickens slightly, remove it from heat and season to taste with salt and pepper. Stir in the parsley and add back the meatballs to warm through. Serve with more parsley, and reserved bacon over top if desired.
Notes
You can also bake the meatballs in a 350ĀŗF preheated oven. Simply line a rimmed baking sheet with foil and/or baking parchment, place ~2 tablespoon size meatballs on top, and bake for 15-20 minutes, or until cooked through. I like to broil them for about 4-5 minutes just to brown them before serving.
Nutrition Facts
Coq au Vin Meatballs
Amount per Serving
Calories
444
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
105
mg
35
%
Sodium
1671
mg
73
%
Potassium
816
mg
23
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
48
g
96
%
Vitamin A
3948
IU
79
%
Vitamin C
11
mg
13
%
Calcium
141
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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