Coq au Vin Blanc Meatballs

Ingredients

1 1/2 to 2 pounds of ground chicken (a mix of breast and thigh meat works best. You will most likely need to grind your own) or lean ground turkey
2  eggs, beaten
1/2 cup panko
1 teaspoon kosher salt, plus more to taste
1 1/2 tablespoons minced garlic, divided
2 teaspoons black pepper, divided
5 or 6 thick-cut bacon slices, chopped
12 ounces cremini mushrooms, sliced
1 large yellow onion, finely chopped
3/4 cup plus 2 tablespoons chicken broth, divided
1 1/2 tablespoons all-purpose flour
1 cup (8 ounces) dry white wine
​2 tablespoons Dijon mustard
2 tablespoon fresh thyme leaves, plus more for garnish
1/2 cup heavy cream

​​Serve with mashed potatoes, egg noodles or other pasta if desired.

Directions

1. Stir together ground chicken/turkey, egg, panko, salt, 1 tablespoon garlic, and 1 teaspoon pepper in a medium bowl until evenly combined. Shape mixture into 12 (about 2-inch) meatballs; transfer to a parchment paper–lined baking sheet. Cover and refrigerate until ready to cook.
2. Cook bacon in a large skillet over medium-high, stirring often, until crisp and rendered, about 8 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve 1/4 cup drippings in skillet; discard remaining drippings, or reserve for another use.
3. Return skillet with drippings to medium-high. 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, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes. Add onion, 2 tablespoons broth, and remaining 1 tablespoon garlic. Cook, scraping up browned bits from the bottom of the skillet, until onion is just tender, about 3 minutes. Add flour; cook, stirring constantly, for 1 minute. Add wine, mustard, thyme, and remaining 3/4 cup broth; bring to a boil over medium-high.
5. Add meatballs and half of reserved bacon to skillet; simmer over medium-low, turning meatballs often, until a thermometer inserted into meatballs registers 165°F and sauce is thickened, 8 to 10 minutes. Stir in cream and remaining teaspoon pepper. Season to taste with salt. Sprinkle with remaining bacon, and garnish with additional thyme leaves.
   
   Serve with mashed potatoes, egg noodles or other pasta if desired.

​From Food and Wine Magazine