Classic French coq au vin in winter is total comfort. But when the weather warms, you might not crave something quite so hearty, heavy, and long-simmered.

Enter “Coq Au Vin Blanc Meatballs,” which lightens up the traditional chicken parts braised in red wine until fork-tender for flavorful little meatballs simmered in white wine instead. This version also shaves off a good amount of cooking time.

This fun recipe is from “Half Baked Harvest Every Day” (Clarkson Potter) by New York Times best-selling cookbook author Tieghan Gerard of Colorado, whose Half Baked Harvest blog has grown into a true phenomenon.

In her newest cookbook, she offers up more than 120 recipes sure to get you salivating morning, noon and night. Try your hand at everything from “Giant Spinach and Artichoke Soft Pretzel” and “Pizza Pasta” to “Blackened Salmon Skewers with Feta Caprese,” “Malted Milk Cookie Dough Cups,” and “Spiced Blackberry Whisky Sour.”

Just like classic coq au vin, there’s bacon involved. Chopped pieces get rendered in a pan, then set aside. Meatballs, formed from ground chicken mixed with an egg, panko, and salt and pepper, then get seared in the residual bacon fat.