Coq Au Vin Meatballs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined.

Step 2

Form meatballs with wet hands (this prevents the mixture from sticking to your hands).

Step 3

Preheat oil in a large, deep pan over medium-high heat. Brown the chicken meatballs until golden on all sides. Remove from the pan and set aside.

Step 4

In the same pan, add the bacon and cook until crisp. Remove from the pan; leave the bacon fat.

Step 5

Add the butter, onions, and mushrooms to the pan and cook until the mushrooms are golden brown. Remove and set aside, leaving the butter.

Step 6

Add the garlic, carrots, and celery to the butter in the pan, stirring until they start to brown.

Step 7

Sprinkle the flour in the pan and stir to cook. Pour in the wine, scraping any sticky bits off the bottom of the pan.

Step 8

Stir in the thyme, bouillon, and bay leaves. Add all the vegetables and bacon back in.

Step 9

Place the meatballs (and any resting juices) into the sauce, then allow to simmer on Low for 30 minutes, or until the sauce has thickened and the meatballs are cooked through.

Step 10

Just before serving, stir in the cream. Adjust seasoning with salt and pepper as needed.

Step 11

Garnish with parsley and serve with mashed potatoes.