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Crockpot Coq au Vin Meatballs on a white plate, topped with parsley and served in rich sauce, on a wooden table

Crockpot Coq au Vin Meatballs

This Crockpot Coq au Vin Meatballs recipe delivers a delicious and time-saving twist on a classic dish. Enjoy tender homemade turkey meatballs simmered in a rich wine sauce, perfect for busy nights.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds ground turkey or chicken
  • 1 cup grated parmesan cheese
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Chili flakes, to taste
  • Kosher salt and pepper
  • 3/4 cup beef broth
  • 3/4 cup low sodium chicken broth
  • 2 tablespoons tomato paste
  • 4 carrots, chopped
  • 1 cup sliced cremini mushrooms
  • 2 slices thick-cut beef bacon, halved
  • 1 onion quartered
  • 1 head garlic, top trimmed off to reveal the cloves
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 6 tablespoons salted butter
  • 1/2 cup fresh parsley, chopped

Method
 

  1. In a large mixing bowl, combine the ground turkey, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper. Form into tablespoon-sized meatballs (about 16-18).
  2. Arrange the meatballs in your slow cooker. Pour in the beef and chicken broth, followed by the tomato paste. Add the carrots, mushrooms, and beef bacon. Season again if needed.
  3. Tuck the onion, garlic head (cut side up), bay leaves, and thyme sprigs around the meatballs. Cover and cook on low for 3-4 hours (or high for 1-2 hours).
  4. Preheat your broiler to high. Carefully transfer the meatballs and garlic to a baking sheet, discarding the bacon and bay leaves.
  5. Turn your slow cooker to high and leave the sauce uncovered to reduce for 10-30 minutes while you finish the meatballs.
  6. Sprinkle the meatballs with the remaining parmesan and arrange butter pats around them. Broil for 1-3 minutes until golden and crisp.
  7. Peel the roasted garlic cloves and smash them into the butter. Toss the meatballs in this buttery sauce.
  8. Serve over mashed potatoes or with crusty bread, topped with fresh parsley and extra parmesan.

Notes

Mix your meatball ingredients just until combined—overmixing can make them dense. Use wax paper or damp hands when rolling the meatballs to keep things neat and sticky-free. If you’re pressed for time, skip the broiling and serve straight from the slow cooker. The sauce freezes beautifully. Make extra and stash it for an easy meal later. Store leftovers in an airtight container in the fridge for up to 3 days, reheating gently on the stovetop or microwave.