Coq au Vin Blanc Turkey Meatballs is a fun take on the French classic. It features tender ground turkey meatballs in a creamy white wine sauce. Earthy mushrooms and crispy bacon add flavor. All of this is served over silky tagliatelle pasta. This dish is the perfect mix of comfort and gourmet style.
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🗝️ Recipe's key points
- Coq au Vin Blanc meatballs deliver the elegant flavors of French cuisine in bite-sized form - sophisticated and comforting.
- These meatballs are a crowd-pleaser. Stretch this recipe even further by serving the tender meatballs and white wine sauce with pasta, crusty bread, or mashed potatoes.
- Meal-prep friendly, this dish lets you enjoy gourmet flavors anytime. Simply reheat and serve for an effortless yet impressive weeknight dinner.
Whether you're hosting a dinner party or craving a cozy night in with the family, these Coq au Vin Blanc turkey meatballs bring French bistro charm to your table with minimal effort - bon appétit!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Ground turkey – The ground turkey makes these meatballs super tender. That said, feel free to use ground chicken (preferably a mixture of white and dark meat to avoid overly dry meatballs).
- Egg – The binder for tender meatballs. Let them come to room temp first!
- Panko bread crumbs – These bind to the moist meatball ingredients, helping the meatballs to retain shape and not fall apart.
- Kosher salt and black ground pepper – For the meatball mixture as well as to adjust the sauce just before assembling the dish to serve.
- Garlic – For added depth of flavor. Freshly minced garlic is always better than pre-minced. Use garlic powder in a pinch.
- Bacon – Like the classic Coq au vin blanc, this meatball version has bacon. It adds a savory flavor and a meaty texture to the sauce.
- Cremini mushrooms – Cooked in the bacon drippings until browned on all sides and forms part of the base of the sauce.
- Onion – An aromatic that forms part of the base of the creamy sauce, along with the mushrooms.
- Chicken broth – One of the liquids for creating the base. Use low-sodium broth to control the level of salt in this dish.
- All-purpose flour – Used as a thickener for the sauce. Use a gluten-free alternative, if required.
- Dry white wine – Adds complexity to the sauce with bright acidic notes and helps to cut through the richness of the other ingredients.
- Dijon mustard – Adds a slightly spicy kick to balance the richness of the cream.
- Fresh thyme – This is a key herb in Coq au Vin Blanc. It adds a nice smell, earthy flavor, and a light floral hint that goes well with the white wine sauce
- Heavy cream – Heavy cream is not traditional in classic Coq au Vin Blanc. However, it is now a popular modern addition. It makes the sauce richer and silkier.
- Tagliatelle pasta – To serve the cream white wine sauce over with the tender meatballs. Feel free to use your favorite pasta. It's cooked separately from the rest of the dish.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Mix the ground turkey, egg, panko, salt, 1 teaspoon of garlic, and ¼ teaspoon of pepper in a medium bowl. Stir until everything is well combined.
- Shape the mixture into 12 (about 1 ½-inch) meatballs.
- Transfer the assembled meatballs to a parchment paper–lined baking sheet. Bake the meatballs at 375 degrees F for 15 minutes.
- Cook the bacon in a large skillet over medium-high heat, stirring often, until it's crisp and rendered, about 8 minutes. Transfer the bacon to a paper towel–lined plate using a slotted spoon. Reserve ¼ cup of the drippings in the skillet and discard the rest, unless you want to keep it for another use.
- Add the mushrooms to the skillet with the bacon drippings. Cook over medium-high heat for about 3 minutes. Let them cook undisturbed until they are browned on one side. Stir and cook for 2 more minutes.
- Add the onion, 2 tablespoons of broth, and the remaining 2 teaspoons of garlic. Cook, scraping up browned bits from the bottom of the skillet, until the onion is just tender (about 3 minutes).
- Add flour and cook, stirring constantly, for 1 minute.
- Add the wine, mustard, thyme, and the remaining ½ cup of broth.
- Bring the mushroom broth mixture to a boil over medium-high heat.
- Add the meatballs and half of the reserved bacon back to the skillet. Cook on medium-low heat. Turn the meatballs often. Use a thermometer to check if they reach 165°F. The sauce should thicken in about 8 to 10 minutes.
- Stir in the cream and the remaining ¼ teaspoon of pepper.
- Season to taste with salt.
- Cook the tagliatelle according to the package instructions. Serve the meatballs and sauce on top of the pasta, or serve the pasta on the side. Sprinkle with bacon, and garnish with additional thyme leaves.
🥫 Storage
Once they are completely cool, put the Coq au vin blanc meatballs in an airtight container. Store them in the fridge with the sauce and pasta for up to 4 days. I don't suggest freezing leftovers. The creamy sauce might separate, and the pasta could get too soft and mushy.
Reheat the dish on the stovetop over medium-low heat. Add a splash of broth, wine, or cream. This will add moisture and loosen the pasta.
📚 Variations
- Protein swaps: Swap ground turkey for ground chicken. Just make sure that the ground chicken is a mixture of white and dark meat to avoid overly dry meatballs.
- Gluten-free: Use gluten-free flour to thicken the sauce. Use gluten-free breadcrumbs in the meatball mixture. Serve the meatballs and sauce over gluten-free pasta or grains like quinoa, buckwheat, or wild rice.
- Low-carb/Keto: Skip the pasta and serve this Coq au vin blanc meatballs over cauliflower rice.
- Pasta types: I love to serve these meatballs and white wine sauce with tagliatelle. You can also use pappardelle, fettuccine, rigatoni, penne, fusilli, cavatappi, or orzo.
👩🏻🍳 Tips
- Chill your hands before shaping the meatballs or lightly oil them to prevent sticking.
- Don’t overmix your meatball mixture. Gently combine just until the ingredients are incorporated to avoid tough meatballs.
- Use a cookie scoop for evenly sized meatballs (about 1.5 tablespoon each).
- Roll the meatball mixture lightly. Compact them just enough to hold their shape. Remember, tight packing will create dense meatballs.
- Air-fry your meatballs at 375°F for 12-15 minutes for extra crispiness instead of baking them. Make sure that you don't overcrowd the air fryer basket or the meatballs will steam.
- You can make the turkey meatballs a day ahead. Keep them uncooked in the fridge to save time on the recipe.
🤔 FAQs
Absolutely! Ground chicken works just as well in this recipe. Just make sure it's not too lean so the meatballs stay juicy.
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is perfect. Choose one you'd enjoy sipping, since the flavor carries through in the sauce.
Yes! You can shape the meatballs ahead of time and store them in the fridge for up to a day. Or do like we did and bake them first. The sauce can also be reheated gently on the stovetop.
You can freeze the cooked meatballs in the sauce or freeze the baked meatballs. Let them cool completely, then transfer them to an airtight container or freezer bag. Reheat gently with a splash of broth or wine.
Not at all. While it adds great smoky flavor, you can skip it. You can also use pancetta, turkey bacon, or more sautéed mushrooms for a vegetarian option.
📗 Related Recipes
If you love meatballs in rich and luscious sauce, make sure you give the following recipes a try, too! Inspired by different parts of the world, these Coq au Vin Blanc ground turkey meatballs are just as inviting
- Authentic Swedish Meatballs and Sauce - These meatballs are tender and juicy. They simmer in a creamy beef gravy. Serve them on buttery mashed potatoes, egg noodles, or fluffy rice for a comforting meal.
- Meatballs in Creamy Mushroom Sauce - This rich sauce starts with nutty brown butter. It includes sautéed garlic and shallots. Then, it gains flavor from three types of mushrooms. Finished with a swirl of sour cream for a luxuriously rich texture
- Spicy Baked Venison Meatballs - Juicy and tender venison meatballs are great as a main dish. They can also be stuffed into hoagies or served as appetizers. They freeze exceptionally well, making meal prep effortless.
- Asian Pork Meatballs in Lettuce Cups – Light yet loaded with flavor, these pork meatballs are anything but basic. Served in lettuce cups with sesame seeds and Asian sauce, they're a fresh twist on meatball night.
🍽 What to serve with Coq au Vin Blanc meatballs
I love to serve these turkey meatballs in white wine sauce over soft tagliatelle. You can also serve them over creamy polenta, mashed potatoes, or anything that will soak up the sauce.
While this meal is complete and balanced, you can add a side. Try roasted asparagus, caramelized Brussels sprouts, or a light and refreshing arugula salad.
Fluffy dinner rolls and garlic bread are great for mopping up any excess sauce left on the plate!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Glass mixing bowl – Perfect for thoroughly combining all meatball ingredients without spills.
- Rimmed baking sheet – Provides ample space for meatballs to bake without crowding.
- Parchment paper – Prevents sticking and makes cleanup effortless.
- Large skillet – Ideal for sautéing the onions and mushrooms, cooking the bacon, and assembling the white wine sauce.
- Dry measuring cups – For accurate measurement of dry ingredients, such as flour.
- Measuring spoons – For precise seasoning.
- Liquid measuring cup – Ensures precise measurement of the liquid sauce ingredients.
- Pasta pot – To make the pasta separately from the meatballs and sauce.
📞 Chiacchierata (chat)
You know, amici, I first learned about Coq au Vin Blanc from Michelle, the wife of my hubby's former boss. She was French and absolutely elegant in the kitchen. She made the traditional version with chicken on the bone, slow-braised in white wine, and every bite was magnifique!
But, you know me...I can't resist putting my own little twist on things. So instead of the classic, I thought, "Perché non le polpette?" (Why not meatballs?) They cook faster, still soak up all that beautiful white wine, mushroom, and bacon flavor, and make the dish weeknight-friendly.
Now, every time I make this, I smile as I think of Michelle's kitchen in France. In my mind, there's a baguette basket and soft music playing. Don't forget to pair it with some crusty bread to mop up the sauce, and you've got a meal worthy of a French bistro—without the airfare.
Buon appetito... or should I say bon appétit!🥂🍄
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Coq au Vin Blanc Meatballs
Equipment Needed
Ingredients
- 1 pound lean ground chicken
- 1 large egg beaten
- ⅓ cup panko
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon minced garlic divided
- ½ teaspoon black pepper divided
- 4 thick-cut bacon slices chopped
- 8 ounces cremini mushrooms sliced
- 1 small yellow onion finely chopped
- ½ 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
- ½ cup heavy cream
- 12 oz. Tagliatelle pasta Italian egg noodles
Instructions
- Stir together the ground turkey, egg, panko, salt, 1 teaspoon of garlic, and ¼ teaspoon of pepper in a medium bowl until the ingredients are evenly combined. Shape mixture into 12 (about 1 ½-inch) meatballs; transfer to a parchment paper–lined baking sheet. Cover and refrigerate until ready to cook. (Here I’d go to step four.)
- Cook the bacon in a large skillet over medium-high heat, stirring often, until it is crisp and rendered, about 8 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve ¼ cup of drippings in the skillet; discard the remaining drippings, or reserve them for another use.
- Return skillet with drippings to medium-high. Cook the meatballs, turning occasionally, until they are browned on all sides, about 6 minutes. Transfer meatballs to a plate and set aside. (Skip this step)
- Very flavorful and easy. I followed the recipe, except I baked the meatballs at 375 for 15 minutes to make it even easier with less mess. I would use the meatball recipe alone to pair with any sauce. I forgot how tender and delicious turkey meatballs are!
- Add mushrooms to the skillet with drippings, and cook over medium-high heat, undisturbed, until browned on one side, about 3 minutes. Stir and cook for 2 more minutes. Add the onion, 2 tablespoons of broth, and the remaining 2 teaspoons of garlic. Cook, scraping up browned bits from the bottom of the skillet, until onion is just tender, about 3 minutes. Add flour; cook, stirring constantly, for 1 minute. Add the wine, mustard, thyme, and the remaining ½ cup of broth; bring to a boil over medium-high heat.
- Add the meatballs and half of the reserved bacon to the skillet; simmer over medium-low heat, turning the meatballs often, until a thermometer inserted into the meatballs registers 165°F and the sauce has thickened, 8 to 10 minutes. Stir in the cream and the remaining ¼ teaspoon of pepper. Season to taste with salt.
- Cook the tagliatelle according to the package instructions. Serve the meatballs and sauce on top of the pasta, or serve pasta on the side. However, you prefer. Sprinkle with bacon, and garnish with additional thyme leaves.
Nutrition
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