Introduction

This Pierogi and Meatball Skillet combines tender, savory meatballs with golden pan-fried pierogies in a creamy, flavorful sauce. It’s a comforting and hearty one-pan meal perfect for busy weeknights or casual gatherings.

A black skillet holds a cooked dish made of golden-brown meatballs and large, soft ravioli pasta in a thick creamy sauce. The meatballs are small, round, and have a crispy browned outside, scattered evenly among the ravioli, which are plump and have slightly crinkled edges. Fresh green parsley leaves are sprinkled lightly on top, adding a pop of color against the warm brown and beige hues of the sauce and pasta. The skillet is placed on a white marbled surface with blurred plates and bowls in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
2 tablespoons chopped fresh parsley or dill, for serving

Instructions

Step 1: In a large bowl, combine the whole milk and panko breadcrumbs. Let them sit until the milk is absorbed, about 5 minutes.
Step 2: Add the egg, grated garlic, 1 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice to the breadcrumb mixture. Mix well. Add ground beef and ground pork, mixing until fully combined. Form the mixture into about 20 meatballs using a 1 1/2 tablespoon scoop.
Step 3: In a large skillet, melt 1 tablespoon butter over medium heat. Add frozen pierogies and 2 tablespoons water; cover and steam until softened, 2 to 3 minutes. Remove lid and pan-fry pierogies until lightly golden, 1 to 2 minutes. Transfer to a plate.
Step 4: In the same skillet, heat olive oil over medium heat until shimmering. Add meatballs in a single layer and cook, turning to brown evenly, until deeply golden and cooked through, 7 to 9 minutes. Transfer meatballs to a plate and pour off excess grease.
Step 5: Melt remaining 2 tablespoons butter in the skillet over medium heat. Add chopped onion and cook until soft and golden, 4 to 6 minutes. Sprinkle in flour and cook, stirring frequently, until raw flour smell disappears, 1 to 2 minutes.
Step 6: Slowly whisk in beef broth and remaining 1/2 cup milk, along with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer until sauce thickens slightly, 2 to 3 minutes. Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard.
Step 7: Return pierogies and meatballs to the skillet, stirring gently to coat with sauce and warm through. Serve sprinkled with fresh parsley or dill if desired.

Tips & Variations

For extra flavor, use a mix of fresh herbs like thyme or rosemary in the meatball mixture.
If you prefer a spicier dish, add a pinch of cayenne pepper to the meatball seasoning.
Swap out the beef broth for chicken or vegetable broth for a different flavor profile.
Use fresh pierogies if available, but adjust cooking time accordingly as they cook faster than frozen.

Storage

Store leftover skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep meatballs tender and pierogies intact.

How to Serve

A black pan filled with cooked round meatballs and large ravioli pasta in a creamy light brown sauce. The meatballs are browned on the outside and evenly spaced between the ravioli, which are pale yellow with browned spots on top. The dish is garnished with small green herb pieces scattered over the meatballs and ravioli. The pan sits on a blue cloth on a white marbled surface with a blurred green plant in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought meatballs instead of making my own?

Yes, you can substitute homemade meatballs with store-bought ones for convenience. Just make sure they are fully cooked before adding to the skillet to coat with sauce and heat through.

Can this dish be made ahead of time?

This dish can be assembled a few hours ahead and stored in the refrigerator before cooking. For best texture, cook the pierogies and meatballs fresh, then combine with sauce just before serving.