Description
Tender meatballs simmered in a rich, French-inspired sauce with mushrooms, pearl onions, and herbs. Coq au Vin Meatballs bring elegance and comfort together in one unforgettable dish.
Ingredients
Scale
- 1 pound ground chicken or beef
- 1/2 cup breadcrumbs
- 1 large egg
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 1 cup pearl onions, peeled
- 2 tablespoons tomato paste
- 2 cups vegetable or chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- In a bowl, combine ground meat, breadcrumbs, egg, garlic, chopped onion, parsley, salt, and pepper. Mix well and form into 1 1/2-inch meatballs.
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Brown meatballs on all sides for 5–6 minutes, then remove and set aside.
- Add remaining olive oil to the skillet. Sauté mushrooms and pearl onions until golden, about 6 minutes. Stir in tomato paste and cook for 2 minutes.
- Pour in broth and balsamic vinegar. Add thyme and bay leaf. Return meatballs to skillet and simmer uncovered for 15 minutes.
- Add cornstarch slurry during the last 5 minutes to thicken the sauce.
- Discard bay leaf. Adjust seasoning and garnish with fresh parsley before serving.
Notes
- Use a mix of ground meat with some fat for juicier meatballs.
- Frozen pearl onions can save prep time.
- Let the sauce simmer uncovered for more concentrated flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 115mg
Keywords: Coq au Vin Meatballs, French meatballs, comfort food, no wine recipe, pearl onions, mushroom sauce, skillet dinner