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Pierogi and Meatball Skillet Recipe for Easy Weeknight Meals

Pierogi and Meatball Skillet in a rustic cast-iron pan
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Indulge in the warmth of a Pierogi and Meatball Skillet, a comforting one-pan meal that’s perfect for any family gathering or busy weeknight. This delightful dish features tender frozen pierogies paired with savory homemade meatballs, all enveloped in a luscious creamy sauce infused with nutmeg and allspice.

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
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 pound lean ground beef
  • 16 oz frozen pierogies
  • 3 tablespoons salted butter
  • 2 tablespoons olive oil
  • 1/2 yellow onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups beef broth
  • 1 teaspoon Dijon mustard

Instructions

1. In a large bowl, combine 1/3 cup whole milk with panko breadcrumbs. Let them soak for about 5 minutes until they absorb the milk.

2. To the soaked breadcrumbs, add in your egg, grated garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, nutmeg, and allspice. Mix well before adding the ground beef. Combine everything thoroughly but gently.

3. In a large skillet over medium heat, melt 1 tablespoon of butter. Add your frozen pierogies along with 2 tablespoons of water; cover them to steam until softened (about 2-3 minutes). Then remove the lid and let them pan fry until they turn lightly golden. Set these aside.

4. Using the same skillet with olive oil heated until shimmering over medium heat, carefully add your formed meatballs in a single layer. Fry them until they are golden brown and fully cooked through—about 7-9 minutes. Transfer them to a plate.

5. Add the remaining butter to your skillet over medium heat. Once melted, toss in your chopped onion and cook until soft and golden (about 4-6 minutes). Sprinkle in flour next and stir frequently until that raw flour smell disappears (approximately 1-2 minutes). Gradually whisk in beef broth along with any remaining milk while simmering until slightly thickened (around 2-3 minutes). Reduce heat to low and whisk in Dijon mustard.

6. Carefully add both your cooked pierogies and meatballs back into the skillet along with any juices they released. Gently stir everything together so each piece is coated in that creamy sauce while heating through.

Notes

This recipe works well with either homemade or store-bought frozen pierogies. You can substitute ground turkey or pork for the beef if preferred. For a richer sauce, add a splash of heavy cream at the end. Pair with a crisp green salad to round out the meal.

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