Pierogi and Meatball Skillet Recipe

Introduction

This Pierogi and Meatball Skillet is a comforting, hearty meal that combines tender meatballs with crispy, golden pierogies in a creamy savory sauce. It’s perfect for a family dinner when you want something satisfying and flavorful with minimal fuss.

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

1. Step 1: In a large bowl, combine the whole milk and panko breadcrumbs. Let them sit for about 5 minutes until the milk is fully absorbed.
2. Step 2: Add the egg, grated garlic, 1 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice to the breadcrumb mixture. Mix well.
3. Step 3: Incorporate the ground beef and ground pork, mixing thoroughly. Use a 1 1/2 tablespoon cookie scoop to form about 20 meatballs.
4. Step 4: 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.
5. Step 5: Remove the lid and cook the pierogies until lightly golden, about 1 to 2 minutes. Remove them from the skillet and set aside.
6. Step 6: Heat the olive oil in the same skillet over medium heat until shimmering. Add the meatballs in a single layer and fry, turning occasionally, until deeply golden and fully cooked, 7 to 9 minutes. Transfer to a plate and pour off any excess grease.
7. Step 7: Melt the remaining 2 tablespoons butter in the skillet over medium heat. Add the chopped onion and cook until soft and golden, about 4 to 6 minutes.
8. Step 8: Sprinkle the flour over the onion and cook, stirring frequently, for 1 to 2 minutes until the raw flour smell disappears.
9. Step 9: Slowly whisk in the beef broth and the remaining 1/2 cup milk, followed by 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer the sauce until it thickens slightly, about 2 to 3 minutes.
10. Step 10: Reduce heat to low. Whisk in Worcestershire sauce and Dijon mustard to complete the sauce.
11. Step 11: Return the pierogies and meatballs to the skillet, along with any juices. Gently stir to coat everything in the sauce and heat through.
12. Step 12: Serve garnished with chopped fresh parsley or dill, if desired.

Tips & Variations

• For an extra layer of flavor, try adding sautéed mushrooms to the sauce before combining everything.
• You can swap the ground pork with ground turkey for a leaner option.
• If you prefer spicy, add a pinch of crushed red pepper flakes to the meatball mixture or the sauce.
• Use fresh pierogies if available, but frozen ones work well and save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. Avoid overheating to keep the pierogies tender and the meatballs juicy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance. Keep them covered in the refrigerator for up to 24 hours before cooking.

What can I use instead of beef broth?

If you don’t have beef broth, chicken broth or vegetable broth can be used as substitutes. They will slightly change the flavor but will still create a tasty sauce.

Pierogi and Meatball Skillet Recipe

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★★★★★

4.6 from 120 reviews

This Pierogi and Meatball Skillet combines tender pan-fried pierogies with juicy, seasoned meatballs in a creamy, flavorful sauce. The dish is cooked entirely in a skillet, making it a comforting and hearty one-pan meal perfect for family dinners. The savory sauce, enhanced with Worcestershire sauce and Dijon mustard, ties the components together beautifully, and a sprinkle of fresh parsley or dill adds brightness.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Polish-American

Ingredients

Scale 1x2x3x

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 and Cooking

• 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
• Additional 1/2 cup whole milk (for sauce)

Instructions

1. Prepare breadcrumb mixture: In a large bowl, combine 1/3 cup whole milk and the panko breadcrumbs. Let them soak for about 5 minutes until the milk is fully absorbed, creating a moist breadcrumb base.
2. Mix meatball ingredients: Add the egg, grated garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, nutmeg, and allspice to the breadcrumb mixture. Mix well, then add the ground beef and pork. Combine thoroughly until the mixture is uniform. Use a 1 1/2 tablespoon scoop to form about 20 meatballs.
3. Cook pierogies: Heat 1 tablespoon butter in a large skillet over medium heat. Add the frozen pierogies and 2 tablespoons of water. Cover the skillet and steam the pierogies until they are soft, about 2 to 3 minutes. Remove the lid and allow the pierogies to pan-fry for 1 to 2 minutes until they turn lightly golden. Remove pierogies from the skillet and set aside.
4. Cook meatballs: In the same skillet, add olive oil and heat until shimmering over medium heat. Place the meatballs in a single layer and fry them, turning occasionally, until deeply golden on all sides and cooked through, about 7 to 9 minutes. Transfer meatballs to a plate and pour off any excess grease from the skillet.
5. Prepare sauce: Add the remaining 2 tablespoons of butter to the skillet and melt over medium heat. Add the chopped onion and cook until soft and golden, 4 to 6 minutes. Sprinkle the flour over the onions and cook for 1 to 2 minutes, stirring frequently, until the raw flour smell dissipates. Slowly whisk in the beef broth and the remaining 1/2 cup of milk. 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. Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard.
6. Combine and serve: Return the pierogies and meatballs along with any accumulated juices to the skillet. Stir gently to coat them evenly in the sauce and warm through. Garnish with chopped parsley or dill before serving.

Notes

• Ensure the meatballs are cooked thoroughly to an internal temperature of 160°F (71°C) for safety.
• Frozen pierogies can vary in thickness; adjust steaming time as needed to ensure they are soft before frying.
• This dish can be finished under a broiler for 1-2 minutes for extra browning if desired.
• Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop or in a microwave.
• For a lighter version, use reduced-fat ground meat and less butter.

Keywords: pierogi skillet, meatballs, one-pan meal, comfort food, Polish recipe, skillet dinner