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Pierogi and Meatball Skillet Recipe

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★★★★★

4.6 from 80 reviews

This Pierogi and Meatball Skillet combines tender, golden-fried pierogies with juicy, spiced meatballs, all smothered in a rich and creamy onion gravy. A comforting one-pan dish that melds Eastern European flavors with hearty American comfort food, perfect for an easy yet impressive weeknight dinner.

Ingredients

Scale

Meatball Mixture

  • 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 and Cooking Ingredients

  • 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

  1. Prepare breadcrumb mixture: In a large bowl, combine 1/3 cup whole milk and the panko breadcrumbs. Let them sit for about 5 minutes until the milk is fully absorbed.
  2. Mix meatball ingredients: Add the egg, grated garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, ground nutmeg, and allspice to the breadcrumb mixture. Mix well. Then add the ground beef and ground pork, mixing until thoroughly combined. Using a 1 1/2 tablespoon cookie scoop, form approximately 20 meatballs.
  3. Cook pierogies: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the frozen pierogies and 2 tablespoons of water. Cover and steam for 2 to 3 minutes until softened. Remove the lid and pan-fry the pierogies until lightly golden, about 1 to 2 minutes. Transfer pierogies to a plate.
  4. Cook meatballs: In the same skillet, add 2 tablespoons olive oil and heat until shimmering over medium heat. Add the formed meatballs in a single layer and fry, turning occasionally, until they are deeply golden and fully cooked through, about 7 to 9 minutes. Transfer the meatballs to a plate and pour off any excess grease.
  5. Prepare sauce: Return the skillet to medium heat and add the remaining 2 tablespoons of butter. Melt, then add the chopped onion. Cook until soft and golden, around 4 to 6 minutes. Sprinkle in the flour and cook, stirring frequently, for 1 to 2 minutes until the raw flour smell disappears. Slowly whisk in the beef broth and remaining 1/2 cup milk, stirring constantly. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer the sauce for 2 to 3 minutes until it thickens slightly. Reduce heat to low, then whisk in Worcestershire sauce and Dijon mustard.
  6. Combine and serve: Add the cooked pierogies and meatballs back to the skillet along with any accumulated juices. Gently stir to coat everything in the creamy sauce and heat through. Serve sprinkled with chopped fresh parsley or dill for a fresh, herby finish.

Notes

  • For a richer meatball, you can substitute half the whole milk with cream.
  • Frozen pierogies can be substituted with fresh if available; cooking times may vary slightly.
  • If preferred, use butter or olive oil according to dietary needs.
  • To reduce sodium, use low-sodium beef broth and adjust salt accordingly.
  • Fresh herbs like dill or parsley add brightness but can be omitted if unavailable.

Keywords: pierogi, meatballs, skillet dinner, comfort food, Eastern European, ground beef, ground pork, creamy sauce, one-pan meal

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