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Andrew Fowler

Crockpot Coq au Vin Meatballs

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken that includes dark meat
  • 2 oz soft white sandwich bread crusts removed and torn into small pieces
  • 1/3 cup whole milk
  • 1 large egg
  • 3/4 tsp fine salt for meatballs
  • 1/2 tsp dried thyme divided
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 4 slices bacon cut into small pieces
  • 8 oz cremini mushrooms quartered
  • 1 cup frozen pearl onions thawed
  • 1 tbsp tomato paste
  • 1 cup dry red wine
  • 1 1/2 cups low-sodium chicken broth
  • 1 dried bay leaf
  • 1 1/2 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 12 oz dry wide egg noodles
  • 2 tsp fine salt for noodle water
  • 1 tbsp unsalted butter

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak bread in milk 5 minutes; mash to a paste. Gently mix with chicken, egg, meatball salt, 1/4 teaspoon thyme, and pepper. Shape 24 meatballs; bake 16 to 20 minutes until centers reach 165°F.
  2. Meanwhile, cook bacon in a wide saucepan over medium 7 to 8 minutes until browned. Retain bacon and 1 tablespoon fat; discard excess. Add mushrooms and pearl onions; cook 8 minutes until mushrooms brown.
  3. Add tomato paste for 1 minute, then wine; simmer 5 minutes. Add broth, bay leaf, and remaining thyme; return to simmer.
  4. Transfer hot sauce and meatballs to a 5-quart slow cooker. Cover; cook on HIGH 2 hours, gently turning once. Whisk cornstarch with slurry water; fold into sauce. Cover; cook on HIGH 15 to 20 minutes until thickened and centers remain at least 165°F.
  5. During final 15 minutes, boil noodles in a large pot with noodle-water salt for 7 to 9 minutes or package time, until tender. Drain; toss with butter.
  6. Discard bay leaf. Divide noodles among 6 bowls; add 4 meatballs, mushrooms, pearl onions, bacon, and wine gravy to each.