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Pierogi and Meatball Skillet Recipe

Pierogi and Meatball Skillet Recipe
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★★★★★

4.9 from 14 reviews

A comforting one-skillet meal combining tender, golden pierogies and flavorful meatballs in a rich, creamy beef gravy. Perfect for a hearty weeknight dinner, this dish blends Eastern European flavors with classic American comfort food techniques.

Ingredients

Scale

Meatballs

  • 1/3 cup whole milk
  • 2/3 cup panko breadcrumbs
  • 1 large egg
  • 2 garlic cloves, grated
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork

Pierogies & Skillet Sauce

  • 3 tablespoons salted butter, divided
  • 1 box (16 oz) frozen pierogies
  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 cup whole milk (additional)
  • 2 tablespoons chopped fresh parsley or dill, for serving

Instructions

  1. Soak Breadcrumbs: In a large bowl, combine 1/3 cup whole milk and panko breadcrumbs. Let them sit for about 5 minutes until the milk is absorbed, creating a moist base for the meatballs.
  2. Mix Meatball Ingredients: Add the egg, grated garlic, 1 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice to the breadcrumb mixture. Mix well. Then incorporate the ground beef and ground pork, mixing until fully combined.
  3. Form Meatballs: Using a 1 1/2 tablespoon cookie scoop, roll the mixture into approximately 20 evenly sized meatballs.
  4. Cook Pierogies: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the frozen pierogies with 2 tablespoons of water; cover and steam for 2 to 3 minutes until softened. Remove the lid and pan-fry the pierogies an additional 1 to 2 minutes until lightly golden. Transfer to a plate.
  5. Fry Meatballs: In the same skillet, heat olive oil over medium heat until shimmering. Add the meatballs in a single layer and cook, turning frequently, until they are deeply golden and cooked through, about 7 to 9 minutes. Remove meatballs and drain any excess grease from the skillet.
  6. Make Sauce: Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Sauté the chopped onion until soft and golden, about 4 to 6 minutes. Sprinkle in flour and cook, stirring constantly, for 1 to 2 minutes until the raw flour smell disappears.
  7. Add Liquids: Gradually whisk in beef broth and 1/2 cup whole milk, continuing to whisk to avoid lumps. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer the sauce for 2 to 3 minutes until it thickens slightly.
  8. Finish Sauce: Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard for added depth of flavor.
  9. Combine and Heat Through: Return the pierogies and meatballs to the skillet along with any accumulated juices. Gently stir to coat everything evenly in the sauce and heat through for a couple of minutes.
  10. Garnish and Serve: Sprinkle chopped fresh parsley or dill over the dish before serving to add a fresh herbal note and vibrant color.

Notes

  • You can substitute fresh herbs like thyme or chives if parsley or dill aren’t available.
  • For a spicier twist, add a pinch of cayenne pepper to the meatball mixture.
  • Ensure not to overcrowd the skillet when frying meatballs for even browning.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
  • To keep it gluten-free, substitute panko breadcrumbs and all-purpose flour with gluten-free alternatives.

Nutrition

Keywords: pierogi skillet, meatball recipe, comfort food, one-pan dinner, Eastern European, beef and pork meatballs, creamy sauce

Find it online: https://nataliereeve.com/pierogi-and-meatball-skillet-recipe/