Introduction

This Meatball Skillet combines tender homemade meatballs with golden pierogies in a rich, creamy sauce. It’s a satisfying one-pan meal perfect for cozy dinners any night of the week.

The image shows a black pan filled with a dish made of round, golden brown ravioli layered evenly across the pan, each ravioli having a slightly crispy edge and a smooth, shiny surface. Between and on top of some ravioli pieces, thick chunks of dark, richly cooked beef are scattered, adding a mix of deep brown and caramelized colors. The entire dish is sprinkled with finely chopped green herbs, creating small spots of bright green across the warm orange-tinted sauce that surrounds the pasta and beef, giving a glossy, inviting texture. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: In a large bowl, combine the whole milk and panko breadcrumbs. Let sit for about 5 minutes until the milk is absorbed.
Step 2: Add the egg, grated garlic, 1 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice to the breadcrumb mixture and mix well. Stir in ground beef and ground pork until fully combined. Using a 1 1/2 tablespoon scoop, form about 20 meatballs.
Step 3: In a large skillet, melt 1 tablespoon butter over medium heat. Add pierogies and 2 tablespoons water; cover and steam for 2 to 3 minutes until softened. Remove the cover and pan-fry until lightly golden, 1 to 2 minutes. Transfer pierogies to a plate.
Step 4: In the same skillet, heat olive oil over medium heat until shimmering. Add meatballs in a single layer and cook, turning to brown evenly, for 7 to 9 minutes until deeply golden and cooked through. Transfer meatballs to a plate and discard excess grease.
Step 5: Melt remaining 2 tablespoons butter in the skillet over medium heat. Add chopped onion and cook until soft and golden, about 4 to 6 minutes. Sprinkle flour over onions and cook, stirring often, for 1 to 2 minutes until the raw flour taste disappears.
Step 6: Slowly whisk in beef broth and remaining 1/2 cup milk. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer the sauce until slightly thickened, about 2 to 3 minutes. Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard.
Step 7: Return pierogies and meatballs to the skillet with the sauce, stirring gently to coat everything and warm through. Sprinkle with chopped parsley or dill before serving.

Tips & Variations

For extra flavor, try adding smoked paprika or a pinch of cayenne to the meatball mixture.
Substitute ground turkey or chicken for a lighter meatball option.
Use fresh pierogies if available for a softer texture.
Serve with a side of sautéed spinach or a simple green salad to balance the richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.

How to Serve

The image shows a black pan filled with a cooked dish featuring two main layers. The bottom layer is a rich, glossy orange sauce that covers the pan evenly. Above this sauce, there is a mix of golden-brown ravioli arranged in a circle around the pan, each ravioli showing slightly browned edges and a soft texture. Scattered between the ravioli are pieces of dark brown steak, their surface seared and slightly shiny, adding texture contrast. Small green herb bits are sprinkled evenly over the entire dish, adding a touch of brightness. The pan is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs and refrigerate them for up to 24 hours before cooking. Keeping them chilled helps them hold their shape during cooking.

What can I substitute for pierogies if I can’t find them?

Gnocchi or small dumplings can work as substitutes, or you can simply serve the meatballs with mashed potatoes or egg noodles for a similar comforting meal.