Coq Au Vin Meatballs over Garlic Mashed Potatoes

Coq Au Vin Meatballs over Garlic Mashed Potatoes is a cozy, elevated twist on a French classic—perfect for nights when you want comfort food with a touch of sophistication. Juicy chicken meatballs simmer in a rich, wine‑infused sauce with bacon, mushrooms, and carrots, creating deep flavor in under an hour. Creamy mashed potatoes serve as the ideal base, soaking up every drop of the savory sauce. This recipe is great for entertaining or weeknights alike, offering impressive flavor with simple, approachable steps.

Coq Au Vin Meatballs over Garlic Mashed Potatoes

The flavor of Coq Au Vin can't be beat, but the time to make it isn't always available. This recipe gives the flavor and comfort, but in a more manageable way. These are meatballs that kids AND adults can get on board with!

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Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American, French

Ingredients Method Notes

Ingredients

  

• Ingredients:
• 2 lbs ground chicken
• 1 egg beaten
• ¼ cup breadcrumbs
• Salt and pepper to taste
• ¾ cup Parmesan cheese grated
• 1 head garlic optional (or sub 2-3 tsp garlic powder)
• 2 lbs potatoes of choice peeled and chopped russet, or halved yukon gold
• 2 Tbsp butter
• ½-1 cup milk
• 1 onion diced
• 2-3 cloves garlic grated (or 1 tsp garlic powder)
• 2 slices bacon diced
• 2-3 tbsp butter
• 8 oz sliced mushrooms
• 4 carrots sliced into 1 inch diagonals
• 2 Tbsp tomato paste
• 1 cup red wine or tart cherry juice
• 1 cup chicken broth
• Optional: more parmesan cheese for topping

Method

 

1. For the meatballs, begin by preheating oven to 375 degrees and lining a baking pan with parchment. In a bowl, mix the ground chicken, egg, breadcrumbs, parmesan cheese, and salt & pepper until well combined. Roll into meatballs, or using a small cookie scoop, scoop onto baking pan. Bake for 15-20 minutes. They will finish cooking in the sauce on the stovetop.
2. For the mashed potatoes- see tip. Boil potatoes in a large pot of boiling water until fork tender. Drain and return to pot. Add in butter, milk, a liberal amount of salt and pepper, and if using, the head of roasted garlic (squeeze the cloves out of it’s paper into the pot). Mash until desired consistency.
If using the head of garlic, cut the top off and drizzle with olive oil and a sprinkle of salt & pepper. Wrap in aluminum foil and place in oven with meatballs to roast while the potatoes cook. This adds a lot of flavor, but if you’re in a pinch for time or don’t want to take the extra step, you can absolutely skip this part and add garlic powder in when you mix the potatoes.
3. For the sauce- while the meatballs and mashed potatoes cook, begin on the sauce. In a large pot or Dutch oven, cook the diced bacon until desired doneness. Add in butter, onion, garlic, carrots, and mushrooms. Season with salt and pepper to taste. When onion is translucent, add in tomato paste and stir. Cook for 1-2 minutes, then deglaze with wine or cherry juice, scraping up all the bits off the bottom of the pan. Add in broth and bring to a simmer. Now, nestle in the meatballs and allow them to finish cooking through by simmering in the sauce for 5-10 minutes or so, until just done and carrots are tender.
4. To serve, place a spoonful of mashed potatoes in a bowl, and ladle the meatballs and sauce over potatoes. If desired, top with a little more parmesan cheese.

Notes

To make this recipe more time efficient, roast the garlic ahead of time and slice carrots thin so they cook more quickly.