These French-inspired chicken meatballs give you all the comfort of coq au vin without spending hours at the stove. It's rustic, hearty, and perfect for busy nights.
There are weeknights when I want something fast, and there are nights when I want something French. Something rich, saucy, and deeply comforting. This recipe is both.
One chilly evening, the kind where everyone’s a little sleepy and tired, I found myself craving coq au vin. But the thought of marinating chicken overnight and tending to a slow braise? Nope. Not happening.
Instead, I reached for this shortcut: chicken coq au vin meatballs. Same cozy flavors but way less work. You mix the meatballs in one bowl, bake them while the red wine sauce simmers away, and dinner’s ready in under 30 minutes. And the sauce is simple with just garlic, onion, carrots, and mushrooms, add thyme and bay to give it that classic French aroma. It tastes like it simmered for hours, but it’s mostly hands-off.
I’ve made it during weeknight chaos too, once while Leo kept sneaking uncooked meatballs off the tray and Lin was using my thyme sprigs as tiny swords. Even then, it came together with barely any cleanup. The best part is that it tasted like something you'd order at a cozy little bistro, served over mashed potatoes or a thick slice of toast to catch all that sauce.
This recipe hits that sweet spot between rustic French comfort and weeknight ease. It’s not fancy, but it feels special. And sometimes, that’s exactly what you need. So if you're looking for a meatballs and gravy recipe that hits both quick and cozy, this one's a strong contender.
Ingredients for Coq au Vin Chicken Meatballs
The main shortcut here is ground chicken, it cooks quickly and keeps the meatballs tender without extra steps like browning. I use panko breadcrumbs instead of regular ones for better texture, and a small handful of parmesan adds just enough richness without needing extra seasoning.
For the sauce, red wine and tomato paste are non-negotiable if you want that deep chicken with that red wine flavor in a short time. Mushrooms, carrots, and onions give the broth body without needing a long simmer.
I usually go for pre-sliced mushrooms to save time. If you’re out of thyme sprigs, a pinch of dried thyme works fine. Serve it over mashed potatoes, store-bought or homemade, whatever works with your day.
See the recipe card for exact quantities.
Step-by-step Instructions for Coq au Vin Meatballs
This coq au vin recipe easy version skips the slow braise but keeps the same comfort. If you’ve had your fill of rushed dinners that leave you more tired than full, this one’s a nice change of pace. Here’s how to pull it off without the stress:
Prep the oven and meatballs
Preheat your oven to 375°F (180°C). Lightly grease a sheet pan. In a large bowl, mix the ground chicken, panko, eggs, parmesan, and garlic until combined.
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
Bake the Meatballs
Scoop the mixture into meatballs using a cookie scoop or spoon, and place them on the pan. Bake for 12–15 minutes, until they’re set and lightly golden on the bottom.
Start the Sauce
While the meatballs bake, heat a large skillet over medium heat. Sauté the chopped carrots for about 2 minutes to soften slightly. Add mushrooms, garlic, and onions. Let everything cook together for another 3 minutes until the mushrooms shrink down and the onions start to look translucent.
Build the Broth
Stir in the tomato paste and cook it for a minute to take off the raw edge. Pour in the red wine and chicken broth, then drop in the bay leaves and thyme sprigs. Bring the mixture to a simmer. It should smell deep and savory within a few minutes.
Simmer Everything Together
Add the cooked meatballs straight into the pan. Let them simmer in the broth for 8–10 minutes until the sauce reduces by about half. It’ll thicken slightly and coat the meatballs well. If the pan starts to dry out too quickly, lower the heat and add a splash of broth.
Finish and Serve
Take out the bay leaves and thyme. Sprinkle with chopped parsley. Serve warm over mashed potatoes, or spoon it into meal containers for later.
Storage
Once everything cools down, I pack the leftovers into lidded containers. This meatballs and gravy recipe keep well in the fridge for up to 5 days. If we have extra (especially when I double the batch), I freeze them in meal-sized portions.
Let the meatballs and sauce cool fully, then transfer to freezer-safe containers or zip bags. They’ll keep well for about a month. To reheat, I microwave refrigerated portions in 1-minute bursts, stirring in between. For frozen ones, thaw overnight in the fridge or reheat straight from frozen with a splash of water on the stovetop.
Top Tips
Shortcut the veg: Pre-sliced mushrooms and bagged shredded carrots are my go-to when I’m juggling dinner and a spelling quiz at the same time. They shave minutes off without losing flavor.
Let it simmer uncovered: Once the meatballs are in, keep the lid off. It thickens the sauce naturally, and the meatballs soak up more flavor. I learned this after rushing it a few times and ending up with thin broth.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Coq au Vin Chicken Meatballs
Equipment
- Sheet pan
- Large pan or skillet
Ingredients
Chicken Meatballs
- 1½ lb (600 g) ground chicken
- 2 medium eggs
- 1½ cups (3 oz | 90 g) panko bread crumbs
- ¼ cup (1 oz | 25 g) grated parmesan
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon minced garlic
Coq au Vin Sauce
- 1 tablespoon olive oil
- 1 cup chopped carrot
- 2 cups (9 oz | 250 g) chopped mushrooms
- 1 teaspoon minced garlic
- 1 small yellow onion sliced
- 2 tablespoon tomato paste
- 1 cup (8.5 fl oz | 250 ml) dry red wine
- 1 cup (8.5 fl oz | 250 ml) chicken broth
- 2 bay leaves
- 4 thyme sprigs
- Parsley to garnish
- Mashed potatoes to serve (optional but highly recommended)
Instructions
- Line a sheet pan with parchment or lightly grease it.
- In a large bowl, combine ground chicken, eggs, panko, parmesan, garlic, salt, and pepper. Use clean hands or a fork to mix until just combined.
- Roll mixture into 16 meatballs and arrange them evenly on the baking sheet. Bake for 12–15 minutes or until lightly golden and cooked through.
- While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add carrots, mushrooms, garlic, and onion. Sauté for about 6–8 minutes until softened and fragrant.
- Stir in tomato paste and cook for another 2 minutes to caramelize slightly.
- Pour in the red wine and scrape up any browned bits. Let simmer for 3–4 minutes until reduced slightly.
- Add chicken broth, bay leaves, and thyme. Bring to a simmer.
- Nestle the baked meatballs into the sauce. Simmer uncovered for 5–8 minutes, letting the sauce thicken and the flavors meld.
- Garnish with chopped parsley and spoon over mashed potatoes, rice, or even crusty bread.
