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Pierogi and Meatball Skillet

Pierogi and Meatball Skillet

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Indulge in the comforting flavors of this Pierogi and Meatball Skillet, a delightful one-pan meal that’s perfect for busy weeknights or family gatherings. Tender frozen pierogies pair beautifully with homemade meatballs, all enveloped in a creamy sauce spiced with nutmeg and allspice. This dish is not only easy to prepare but also minimizes cleanup, making it a go-to recipe for those craving hearty comfort food without the fuss. With simple ingredients and quick cooking time, you’ll have a satisfying dinner on the table in under an hour. Once you try this flavorful skillet dish, it’s sure to become a staple in your home!

Ingredients

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  • 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 pound lean ground beef
  • 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 substitute (use vinegar)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley or dill, for serving

Instructions

  1. In a large bowl, combine whole milk and panko breadcrumbs; let sit for 5 minutes. Add egg, garlic, salt, pepper, nutmeg, allspice, and ground beef; mix well.
  2. Form approximately 20 meatballs using a scoop.
  3. In a skillet over medium heat, melt butter and steam pierogies with water until softened (2-3 minutes), then pan-fry until golden.
  4. In the same skillet, heat olive oil and fry meatballs until golden brown (7-9 minutes). Remove from skillet.
  5. Add remaining butter to the skillet; cook onions until soft (4-6 minutes). Sprinkle in flour; whisk in beef broth and remaining milk; simmer until thickened (2-3 minutes).
  6. Stir in Worcestershire sauce substitute and Dijon mustard; add back meatballs and pierogies to warm through.

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