Description
This Crockpot Coq au Vin Meatballs recipe is a comforting and flavorful twist on the classic French dish, featuring tender meatballs slowly cooked in a rich red wine and beef broth sauce with mushrooms, onions, and herbs. Perfect for a set-it-and-forget-it meal that delivers deep, hearty flavors with minimal effort.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1 cup breadcrumbs
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
Sauce and Vegetables
- 1 cup red wine
- 2 cups beef broth
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 carrots, sliced
- 1 bay leaf
- 1 tsp thyme
Instructions
- Prepare the meatball mixture: In a large bowl, thoroughly combine the ground beef, ground pork, breadcrumbs, chopped parsley, minced garlic, egg, salt, and black pepper until well mixed.
- Form meatballs: Shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter for even cooking.
- Arrange meatballs in the crockpot: Place the formed meatballs in a single layer inside the crockpot to maximize cooking efficiency.
- Add liquids and vegetables: Pour in the red wine and beef broth over the meatballs, then add the sliced mushrooms, chopped onion, sliced carrots, bay leaf, and thyme to the crockpot.
- Cook slowly: Cover the crockpot with its lid and cook the mixture on low heat for 6 to 8 hours, or until the meatballs are fully cooked and tender, and the sauce has developed rich flavors.
- Serve hot: Remove the bay leaf before serving, and dish out the meatballs with the sauce and vegetables while still warm for a hearty meal.
Notes
- For best flavor, use a dry red wine suitable for cooking like Pinot Noir or Merlot.
- You can substitute beef broth with chicken broth for a lighter taste.
- If you prefer firmer meatballs, reduce cooking time slightly and check doneness early.
- Serve with egg noodles, mashed potatoes, or crusty bread to soak up the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
