Go Back

One Skillet Pierogi & Meatball Skillet

This warm and comforting One Skillet Pierogi & Meatball Skillet is a fast, simple meal made with frozen pierogies and homemade meatballs all cooked in one pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Eastern European
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground beef, Lean
  • 1 lb Ground pork
  • 2 cloves Garlic minced
  • 1/4 cup Parsley or dill, Fresh
  • 1 medium Yellow onion chopped
  • 1 large Egg
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp Allspice
  • 1/2 tsp Black pepper, Ground
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg
For the Skillet
  • 2 cups Beef broth
  • 2 tbsp All-purpose flour
  • 2 tbsp Olive oil
  • 1 cup Panko breadcrumbs
  • 3 tbsp Butter, Salted
  • 1 cup Whole milk
  • 16 oz Frozen pierogies (potato and cheese suggested)

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat.
  2. Add chopped onions and minced garlic, sauté until translucent.
  3. In a bowl, mix ground beef, ground pork, egg, parsley/dill, Dijon mustard, Worcestershire sauce, allspice, black pepper, salt, and nutmeg. Form into meatballs.
Cooking
  1. Add meatballs to the skillet, cooking until browned on all sides.
  2. Sprinkle flour over the meatballs, stir, and gradually add beef broth, mixing until smooth.
  3. Add frozen pierogies to the skillet. Cover and simmer for about 15-20 minutes, or until pierogies are heated through and meatballs are cooked.
  4. Stir in panko breadcrumbs and milk, cook for an additional 5 minutes.
  5. Finish with butter and adjust seasoning. Serve warm.

Notes

Brown meatballs well for more flavor. Use fresh herbs if you can; they make the dish brighter. If sauce is too thin, simmer uncovered a few minutes to thicken. If too thick, add a little broth or milk. Taste and add salt at the end; pierogies can be salty.