Coq au Vin Blanc Meatballs

Sorry for a negative report here -- made this to recipe, but by the end it was trying too hard: too much of too many big flavor hammers (bacon, mustard, thyme, shallots, wine, even red pepper flakes on top) & the cream curdled as it was reducing. Did the dish need all 3 fats, bacon+oil+butter? The result has a strong flavor but overpowering, not great. It could be far more subtle, perhaps with 1/3 the amounts on most taste ingredients. Needs revising, I think.

This is very tasty, but it has nothing at all to do with coq au vin. Instead, it's a play on the basic French combinations of wine and cream, with the fabulous underflavors of mushroom and bacon. Think more along the lines of Julia Child's wonderful recipe for poulet au porto.

Bacon sub? Chop some portobello mushrooms into 1/4” dice, and sauté in a bit of oil till they’ve released water and the pan starts to dry. They cook down into meaty chewy bits perfect for this dish. Want some smoke!? Add a pinch or two of smoked paprika, or a couple drops of liquid smoke at the beginning. Garlic powder is a nice addition too.

I made this recipe as is (okay. I added some additional seasoning) and it was tasty. I usually find the comments semi helpful, but this time they were downright obnoxious. If you find the taste of bacon too strong, don’t make a recipe that includes bacon. If anyone bothered to read the copy that comes with the recipe, they’d clearly see the words, “Coq au vin blanc…..is very different from the classic coq au vin”. Oh and my sauce didn’t curdle when I added the heavy cream.

This is a lot of trouble for Meatballs. I agree, it has nothing to do with Coq au vin. Commenters really don’t have to try so hard to fix recipes that are just not worth making. There are many much better meatballs on this site.

This was awesome! I subbed ground duck leg and breast for the chicken, fresh porcini for the shiitake and served it with a healthy topping of thinly sliced just-in-season white Alba truffles!

I was skeptical of this recipe from the start, but my wife and primary dining customer loved it. So what do I know. It was straightforward to cook. Next time I'll make the full sauce recipe since it's so good, I thought 1 1/2 c of wine was too much, but I was wrong. I served this with angel hair pasta and a crisp green salad

I can't imagine depriving myself of bacon and heavy cream. I wouldn't call your results a healthy meal, I'd call it a punishment.

Sure, grind to a powder some oats and short grain rice with water (1 part oats, 3 parts rice and 90 parts water) stirring constantly, and cook until thickened and fold in!

Maybe nothing to do with coq au vin, but certainly with coq au vin blanc. They are not the same thing. You say it's instead a play on the combo of wine and cream. That's what coq au vin blanc is! It's not "blanc" just because of white wine, but also "blank" because of heavy cream.

I sautéed a shallot and garlic and added them to the meatballs. I used fresh oregano because that's what I had, and about 1/3 cup of crème fraîche instead of heavy cream. I also used just one cup of wine and one cup of chicken stock, and cremini mushrooms. The end result was quite good

Delicious, but the oceans of cream and vats of wine were utterly unnecessary. I used about 1/2 C of wine, a gluggette of cream, and extended the sauce with chicken stock. Just as yummy, and far less of a heart-attack-bomb. Still, five stars for excellent flavor. Will definitely make again!