White Wine-Braised Meatballs in Coq au Vin Style

Delectable Turkey Meatballs in a Creamy White Wine Sauce

Elevate your dinner plans with these scrumptious turkey meatballs, bathed in a luscious white wine sauce with earthy mushrooms and crispy bacon. Gather your ingredients and get ready for a culinary adventure that will surely tantalize your taste buds!

Cooking Time

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Ingredients

• 1 pound lean ground turkey
• 1 large egg, beaten
• 1/3 cup panko breadcrumbs
• 1 teaspoon kosher salt (plus more for seasoning)
• 1 tablespoon minced garlic (divided)
• 1/2 teaspoon black pepper (divided)
• 4 slices of thick-cut bacon, chopped
• 8 ounces cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 1/2 cup plus 2 tablespoons chicken broth (divided)
• 1 tablespoon all-purpose flour
• 1 cup (8 ounces) dry white wine
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves (plus more for garnish)
• 1/2 cup heavy cream

Cooking Method

Begin by combining the ground turkey, beaten egg, panko, salt, 1 teaspoon of minced garlic, and 1/4 teaspoon of black pepper in a medium bowl. Mix thoroughly until well incorporated. Shape the mixture into 12 meatballs, each about 1/2 inches in diameter, and place them on a baking sheet lined with parchment paper. Cover the sheet and refrigerate until you're ready to cook.

Next, heat a large skillet over medium-high heat and cook the bacon, stirring frequently, until it becomes crispy and the fat has rendered, about 8 minutes. Once done, transfer the bacon to a plate lined with paper towels using a slotted spoon. Leave 1/4 cup of the rendered fat in the skillet and discard the rest.

With the remaining drippings in the skillet, increase the heat to medium-high. Add the turkey meatballs and cook, turning occasionally, until they are nicely browned on all sides, roughly 6 minutes. After browning, transfer the meatballs to a separate plate and set aside.

In the same skillet, add the sliced mushrooms and sauté without stirring for about 3 minutes until they are browned on one side. Then stir and continue to cook for another 2 minutes. Next, add the diced onion, 2 tablespoons of chicken broth, and the rest of the minced garlic. Cook while scraping the browned bits from the pan bottom until the onion softens, about 3 minutes.

Sprinkle in the flour and stir constantly for about 1 minute. Then, pour in the white wine, Dijon mustard, thyme leaves, and the remaining chicken broth, bringing the mixture to a boil over medium-high heat.

Introduce the meatballs back into the skillet along with half of the reserved bacon. Let everything simmer on low heat, turning the meatballs occasionally until they reach an internal temperature of 165°F (about 8 to 10 minutes) and the sauce thickens beautifully. At the end, mix in the heavy cream and the remaining black pepper. Adjust the seasoning with salt to taste. Finally, sprinkle with the remaining crispy bacon and garnish with extra thyme leaves for an irresistible finish!