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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.

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 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

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