These tender turkey meatballs come together quickly with the addition of some panko breadcrumbs, an egg and minced garlic, plus salt and pepper. I use my clean hands to do the mixing, but you can use a big spoon if you prefer. Once formed into spheres, chilled, and then browned, they team with a host of delicious components, including wine, cremini mushrooms, and onion, as well as Dijon mustard and thyme. Yes, there’s bacon, too, and a little heavy cream.
I like to serve the dish atop cooked orzo pasta. To help the meatballs maintain their shape, keep them chilled in the refrigerator until ready to cook.
Coq Au Vin Blanc Meatballs
Yield: 4 servings
INGREDIENTS
1 pound lean ground turkey (93% lean)
1 large egg, beaten
1/3 cup panko
1 teaspoon salt (plus more to taste in step 5)
1 tablespoon minced garlic, divided use
1/2 teaspoon ground black pepper, divide use
4 thick cut bacon slices, chopped or cut crosswise into thin strips
8 ounces sliced cremini mushrooms
1 small yellow onion, finely chopped
1/2 cup plus 2 tablespoons chicken broth, divided use
1 tablespoon all-purpose flour
1 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
1/2 cup heavy cream
DIRECTIONS
1. Stir together ground turkey, egg, panko, salt, 1 teaspoon minced garlic, and 1/4 teaspoon pepper in medium bowl until evenly combined. Shape mixture into 12 (about 1 1/2-inch) meatballs; transfer to a parchment-lined baking sheet. Cover and refrigerate until ready to cook.
2. Cook bacon in a large skillet over medium-high heat, turning frequently, until crisp and rendered, about 8 minutes. Transfer bacon using a slotted spoon to a paper-towel lined plate. Reserve 1/4 cup drippings in the skillet; discard remaining drippings or reserve for another use.
3. Return skillet with drippings to medium-high heat. Cook meatballs, turning occasionally, until browned on all sides, about 6 minutes. Transfer meatballs to a plate and set aside.
4. Add mushrooms to skillet with drippings and cook over medium-high heat, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes. Add onion, 2 tablespoons broth, and remaining 2 teaspoons of garlic. Cook, scraping up browned bits from the bottom of skillet, until onion is just tender about 3 minutes. Add flour; cook stirring constantly, 1 minute. Add wine, mustard, thyme, and the remaining 1/2 cup broth; bring to a boil over medium-high heat.
5. Add meatballs and half of the reserved bacon to skillet; simmer over medium-low heat, turning meatballs often, until thermometer inserted into meatballs registers 165 degrees and sauce is thickened, about 9 to 12 minutes. Stir in cream and remaining pepper. Season to taste with salt. Sprinkle with remaining bacon, and garnish with additional thyme leaves.
Source: “Food & Wine Essential Recipes” from Food & Wine Books
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.