Coq au Vin Blanc Meatballs Recipe (2024)

Sorry for a negative report here -- made this to recipe, but by the end it was trying too hard: too much of too many big flavor hammers (bacon, mustard, thyme, shallots, wine, even red pepper flakes on top) & the cream curdled as it was reducing. Did the dish need all 3 fats, bacon+oil+butter? The result has a strong flavor but overpowering, not great. It could be far more subtle, perhaps with 1/3 the amounts on most taste ingredients. Needs revising, I think.

This is very tasty, but it has nothing at all to do with coq au vin. Instead, it's a play on the basic French combinations of wine and cream, with the fabulous underflavors of mushroom and bacon. Think more along the lines of Julia Child's wonderful recipe for poulet au porto.

Bacon sub? Chop some portobello mushrooms into 1/4” dice, and sauté in a bit of oil till they’ve released water and the pan starts to dry. They cook down into meaty chewy bits perfect for this dish. Want some smoke!? Add a pinch or two of smoked paprika, or a couple drops of liquid smoke at the beginning. Garlic powder is a nice addition too.

I made this recipe as is (okay. I added some additional seasoning) and it was tasty. I usually find the comments semi helpful, but this time they were downright obnoxious. If you find the taste of bacon too strong, don’t make a recipe that includes bacon. If anyone bothered to read the copy that comes with the recipe, they’d clearly see the words, “Coq au vin blanc…..is very different from the classic coq au vin”. Oh and my sauce didn’t curdle when I added the heavy cream.

This is a lot of trouble for Meatballs. I agree, it has nothing to do with Coq au vin. Commenters really don’t have to try so hard to fix recipes that are just not worth making. There are many much better meatballs on this site.

This was awesome! I subbed ground duck leg and breast for the chicken, fresh porcini for the shiitake and served it with a healthy topping of thinly sliced just-in-season white Alba truffles!

I was skeptical of this recipe from the start, but my wife and primary dining customer loved it. So what do I know. It was straightforward to cook. Next time I'll make the full sauce recipe since it's so good, I thought 1 1/2 c of wine was too much, but I was wrong. I served this with angel hair pasta and a crisp green salad

I can't imagine depriving myself of bacon and heavy cream. I wouldn't call your results a healthy meal, I'd call it a punishment.

Sure, grind to a powder some oats and short grain rice with water (1 part oats, 3 parts rice and 90 parts water) stirring constantly, and cook until thickened and fold in!

I sautéed a shallot and garlic and added them to the meatballs. I used fresh oregano because that's what I had, and about 1/3 cup of crème fraîche instead of heavy cream. I also used just one cup of wine and one cup of chicken stock, and cremini mushrooms. The end result was quite good

This was very good. I love meatballs. I added a teaspoon of both garlic and onion powder since so many reviews said they were bland. Other than that made as directed. (Doubling the sauce portion so I could serve it over pasta. I will definitely make again.

I did a riff on this, and followed commentator François's method. It became a different recipe where I used up leftover bits and bobs. I had frozen turkey meatballs, sauteed them in a little olive oil. I added sliced white button mushrooms,then shallots and garlic. I used vermouth and chicken stock. In went some frozen chopped spinach, cooked couscous, and the mustard. Finished with sour cream and some crumbled feta cheese. Delicious!

Wonderful!I used turkey bacon and extra mushrooms. Rreeeaally good...everyone in my family loved it-that's a rarity!

Do not cook meatballs all the way through when you first sauté them.

I made this and used a chefs mixture of mushrooms and my husband really liked it. I did not have ground chicken so I used ground veal and would make it again! Turned out great!

Excellent, rich, flavorful. Make a double batch and freeze half... a wonderful to find in your freezer on a winter night.

I thought this was really good. However, the prep time was an hour. The NYT estimates are not for the usual cook. I’ve been a home cook for many years! I substituted tarragon for the herbs and it was a great decision. Served with egg noodles and a green salad.

This was delicious!!

Delicious, but the oceans of cream and vats of wine were utterly unnecessary. I used about 1/2 C of wine, a gluggette of cream, and extended the sauce with chicken stock. Just as yummy, and far less of a heart-attack-bomb.Still, five stars for excellent flavor. Will definitely make again!

Use Shallots not onions, add MSG and plenty of salt to chicken to give it some flavor, and serve with mashed potatoes.

I punched up the meatballs a bit with garlic powder, onion powder, thyme, and some crushed red pepper; used a spoon of bacon grease to brown the meatballs since I didn’t have bacon in the fridge; and used whole milk in place of the heavy cream for the same reason. Served with egg noodles and a green salad. To my taste, this was delicious and made for a quick and easy week night dinner.

I did not like this. It would have helped if there was a measurement for the shallots - their flavor (and that of the mushrooms) was overpowering. A lot of work for a bland dish. Served it over rice, which helped. Using so much wine and water instead of stock did not produce a good sauce. I had to add a large amount of chicken bouillon concentrate to make balance flavors.

This was absolutely delicious, a wonderful weekend meal - took a little too long for a week night. The flavors were bold and complemented each other nicely. My only critique was that I didn't need the water added with the wine, it took too long to cook it off after. Added more salt and pepper than was called for, served with baguette for the sauce and the nyt fennel, apple and celery salad that was crisp and clean and a perfect complement to the warm, fatty flavors of this dish.

I thought this was really good. My meatball mixture was too soft and sticky so I added more breadcrumbs let it absorb in the refrigerator for half an hour. Also, cooking the bacon in strips and THEN chopping it is so much easier and does no harm to the recipe. Next time I'll probably add some softened minced onion and/or mushrooms to the meatballs to give them a little more flavor and moisture, but this recipe is a great starting point. No leftovers!

Ok, I was super skeptical of this recipe given it’s from Tieghan Gerard and I have…feelings. That said, I followed the recipe almost exactly as is (except I omitted the bacon) and it worked surprisingly well. The meatballs, although basic, assembled easily and the sauce infused everything with flavor. We served over buttered egg noodles and it was excellent.