Slow Cooker Coq au Vin Meatballs with Creamy Polenta
Slow Cooker Coq au Vin Meatballs with Creamy Polenta is the ultimate comfort food, perfect for chilly evenings. This dish features tender ground chicken meatballs simmered in a rich, aromatic red wine sauce paired with creamy polenta. Easy to prepare and bursting with flavor, it’s ideal for cozy family dinners or impressing guests without spending hours in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Ingredients
Scale
- 1 lb ground chicken
- 1 cup dry red wine
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 cup instant polenta
- ½ cup grated Parmesan cheese
Instructions
- In a large bowl, mix ground chicken, garlic, onion, salt, and pepper until just combined.
- Form the mixture into golf ball-sized meatballs and set aside.
- (Optional) Sear meatballs in olive oil over medium heat until golden brown.
- In a slow cooker, combine red wine, chicken broth, carrots, thyme, and any remaining onion.
- Gently add meatballs to the sauce mixture ensuring they are submerged.
- Cover and cook on low for 6 hours or high for 3 hours until meatballs are tender.
- For polenta: Boil water or broth in a saucepan; whisk in instant polenta and cook per package directions. Stir in Parmesan cheese until melted.
- Serve meatballs over creamy polenta with sauce drizzled on top.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: - Marinate meatballs in the wine mixture overnight for enhanced flavor. - Substitute chicken with turkey or beef for different taste profiles. - Add mushrooms or extra veggies for additional texture.