Craving Coq au Vin Blanc but Short on Time? Try These Juicy Turkey Meatballs

This riff on Coq au Vin, the classic French dish of chicken braised in a red wine stew, swaps out the chicken for ground turkey, leans on white wine, and transforms the dish into a quick weeknight dinner. Tender turkey meatballs are browned and then finished in a simple and lightly acidic pan sauce speckled with earthy mushrooms and smoky bacon. Keep the meatballs chilled until you are ready to cook to help them hold their shape.

Can you substitute ground chicken for ground turkey?

Yes — when making these meatballs, you can substitute ground chicken for ground turkey. Be sure to source ground chicken that is a mix of white and dark meat, not just ground chicken breast, which is very lean and will result in dry meatballs.

What is Coq au Vin Blanc?

Similar to its red wine counterpart, Coq au Vin Blanc is a French chicken stew made with white wine, mushrooms, onions, and bacon. Coq au Vin, translating to “rooster in wine,” was traditionally made with an old chicken or rooster, braised low and slow in wine and aromatics until the meat was tender. 

Notes from the Food & Wine Test Kitchen

Use a light hand when combining ground meat mixtures like meatballs, meatloaf, and hamburger patties. Stir in the mix-ins just until combined. Overworking the meat mixture can result in a tough and dense texture.

Suggested pairing

Pour Domaine de la Bergerie Sous la Tonnelle Anjou to go with this warm stew.

Make ahead

Meatballs can be prepared through step 1 up to one day in advance. Proceed with the recipe as directed.