Cozy Pierogi and Meatball Skillet: Comfort Food Bliss
The Secret to Perfect Comfort Food: Pierogi and Meatball Skillet
If you’re on the hunt for a cozy and satisfying dinner that tastes like a warm hug, look no further than this Pierogi and Meatball Skillet. This dish combines tender pierogies with homemade meatballs enveloped in a rich, creamy sauce spiced with nutmeg and allspice. It’s not just about filling your belly; it’s about indulging in flavors that evoke memories of family dinners and cozy nights in. With just one pan, you can create a meal that’s as comforting as it is convenient.
What makes this recipe truly special is how easily it comes together while still delivering that homemade touch. The combination of the soft pierogies and juicy meatballs creates a delightful texture that will have everyone raving about this dish long after the last bite. Plus, you’ll be amazed at how quickly you can whip up this hearty meal, making it perfect for busy weeknights or those moments when you want something extra special without the fuss.
Why You’ll Love This Pierogi and Meatball Skillet
– One-pan wonder makes cleanup a breeze.
– Hearty and filling, great for family meals.
– Rich, creamy sauce with aromatic spices elevates the dish.
– Quick preparation time allows for easy weeknight cooking.
– Versatile – can be enjoyed any time of year.
– Leftovers taste even better the next day!
Preparation Phase & Tools to Use
Gathering the right tools will make your cooking experience smooth and enjoyable. Here are some essential items you’ll need:
– Large bowl: For mixing the meatball ingredients.
– Large skillet: The star of the show where all cooking happens.
– Cookie scoop: Perfect for forming uniform meatballs quickly.
– Whisk: Essential for creating a smooth sauce without lumps.
– Measuring cups and spoons: To ensure accurate ingredient amounts.
Preparation Tips
To achieve perfect results with your Pierogi and Meatball Skillet, remember to let the breadcrumb mixture soak long enough to absorb the milk fully—this ensures moist meatballs. Keep an eye on the heat when frying your pierogies and meatballs; too high can lead to burning before they’re cooked through. Lastly, don’t skip whisking constantly when adding liquids to the skillet to avoid any clumps in your sauce.
Ingredients for this Pierogi and Meatball Skillet
– 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 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
– 1 teaspoon Dijon mustard
– 2 tablespoons chopped fresh parsley or dill, for serving
Pierogi and Meatball Skillet
Tender pierogies and homemade meatballs in a creamy sauce with nutmeg and allspice make for a hearty one-pan dinner that warms the soul. This dish is not only delicious but also easy to whip up, making it perfect for any weeknight meal. Let’s dive into the step-by-step instructions so you can create this comforting dish right in your kitchen.
Step 1: Prepare the Meatball Mixture
In a large bowl, combine 1/3 cup of whole milk with 2/3 cup of panko breadcrumbs. Let this mixture sit for about 5 minutes to allow the breadcrumbs to absorb the milk. This step is important because it helps to keep the meatballs tender. Once the milk is absorbed, add in one large egg, two grated garlic cloves, 1 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground allspice. Mix everything well before adding in both the lean ground beef and regular ground beef. Once combined thoroughly, use a cookie scoop to form approximately 20 meatballs—this will ensure they cook evenly.
Step 2: Cook the Pierogies
In a large skillet, melt 1 tablespoon of salted butter over medium heat. Add the frozen pierogies along with about 2 tablespoons of water. Cover the skillet and let them steam for about 2 to 3 minutes until they’re softened. Once they’ve steamed, remove the lid and let them pan fry for an additional 1 to 2 minutes until they’re lightly golden on one side. After cooking, carefully transfer them to a plate; you’ll want them ready for later when we combine everything together.
Step 3: Brown the Meatballs
Using the same skillet you cooked the pierogies in, add 2 tablespoons of olive oil over medium heat until it shimmers. Gently place your formed meatballs into the skillet in a single layer. Fry them for about 7 to 9 minutes, turning occasionally so they brown evenly on all sides and are fully cooked through. Once browned and cooked through, transfer them to a plate while pouring off any excess grease from the skillet.
Step 4: Make the Creamy Sauce
In that same skillet, add your remaining 2 tablespoons of butter and melt it over medium heat. Next, add half a chopped yellow onion and sauté until soft and golden—about 4 to 6 minutes should do it! Sprinkle in 2 tablespoons of all-purpose flour as you stir frequently; this will help thicken our sauce later on. Cook this mixture until the raw flour smell disappears (about 1 to 2 minutes). Gradually whisk in your beef broth along with the remaining half-cup of whole milk while stirring constantly. Add another sprinkle of salt (1/2 teaspoon) and pepper (1/4 teaspoon). Allow this sauce to simmer for about 2 to 3 minutes until it thickens slightly.
Step 5: Combine Everything Together
Once your sauce has thickened nicely, reduce the heat to low and whisk in a teaspoon each of Worcestershire sauce and Dijon mustard for that extra punch of flavor. Now it’s time to bring everything together! Add your cooked pierogies and meatballs back into the skillet along with any juices that have accumulated on their plates. Gently stir everything together until well-coated with that creamy sauce and heated through.
Notes
This recipe is wonderfully versatile! Feel free to swap out proteins—ground turkey or chicken work beautifully if you’re looking for lighter options. You can even add some veggies like spinach or peas for an extra nutrient boost! To elevate flavors further, consider adding fresh herbs like thyme or rosemary during cooking; they pair perfectly with meatballs and creamy sauces.
Watch Out for These Mistakes While Cooking
– Not allowing breadcrumbs to soak long enough can lead to dry meatballs.
– Overcrowding the skillet when browning meatballs can prevent proper searing.
– Not letting cooked ingredients rest before combining may result in uneven heating.
– Forgetting to season each component as you build layers can lead to blandness.
Storage Instructions
If you happen to have leftovers (which is rare because it’s so good!), store them in an airtight container in your fridge for up to three days. To reheat, simply warm them gently on the stovetop over low heat until heated through or pop them into a microwave-safe dish covered loosely with a lid or plastic wrap—just be careful not to overcook!
Estimated Nutrition
– Calories: Approximately 720 calories per serving
– Protein: About X g
– Fat: About Y g
– Carbohydrates: About Z g
Frequently Asked Questions
Can I use different types of cheese?
Absolutely! While this recipe doesn’t call for cheese directly, feel free to add some shredded cheese either into your meatball mixture or sprinkled on top just before serving.
How do I make this recipe vegetarian?
You can substitute meat with plant-based ground alternatives like lentils or chickpeas mixed with plenty of spices. Just make sure they’re seasoned well!
What’s a good side dish?
A fresh green salad or roasted vegetables would complement this dish beautifully! It adds color and balances out those rich flavors.
Conclusion
I hope you’re as excited as I am about trying out this Pierogi and Meatball Skillet recipe! It’s cozy comfort food that’s sure to impress family or friends at dinner time—or just treat yourself after a long day! Please share your thoughts once you’ve made it; I’d love to hear how it turns out for you!
Pierogi and Meatball Skillet
Ingredients
Method
- In a large bowl, combine whole milk with panko breadcrumbs. Let sit for about 5 minutes. Add egg, grated garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, nutmeg, and allspice. Mix well and add both ground beefs. Form approximately 20 meatballs using a cookie scoop.
- In a large skillet, melt 1 tablespoon of salted butter over medium heat. Add frozen pierogies and 2 tablespoons of water. Cover and steam for 2-3 minutes. Remove lid and pan fry for 1-2 minutes until lightly golden. Transfer to a plate.
- In the same skillet, add 2 tablespoons of olive oil over medium heat. Add meatballs in a single layer and fry for 7-9 minutes until browned and cooked through. Transfer to a plate and pour off excess grease.
- In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Add chopped onion and sauté until soft and golden, about 4-6 minutes. Sprinkle in flour and cook for 1-2 minutes. Gradually whisk in beef broth and remaining milk. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer for 2-3 minutes until thickened.
- Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard. Add cooked pierogies and meatballs back into the skillet, stirring gently until well-coated with the sauce and heated through.
