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Meatball Skillet Recipe

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★★★★★

4.6 from 144 reviews

This hearty Meatball Skillet recipe combines juicy beef and pork meatballs with tender pan-fried pierogies, all smothered in a rich, creamy onion gravy. Perfect for a comforting one-pan meal, this dish features aromatic spices and a velvety sauce enhanced with Worcestershire and Dijon mustard for depth of flavor.

Ingredients

Scale

Meatball Mixture

  • 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

Cooking and Sauce

  • 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

  1. Prepare breadcrumb mixture: In a large bowl, combine 1/3 cup whole milk and the panko breadcrumbs. Let them sit for about 5 minutes until the milk is fully absorbed, creating a moist breadcrumb base.
  2. Mix meatball ingredients: To the breadcrumb mixture, add the egg, grated garlic, 1 teaspoon of kosher salt, 1/2 teaspoon black pepper, ground nutmeg, and allspice. Mix well to incorporate all spices evenly. Add the ground beef and ground pork, mixing thoroughly until combined. Using a 1 1/2 tablespoon scoop, form about 20 evenly sized meatballs.
  3. Cook pierogies: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the frozen pierogies along with 2 tablespoons of water, cover, and steam for 2 to 3 minutes until softened. Remove the lid and continue to pan-fry the pierogies until they become lightly golden, about 1 to 2 minutes. Transfer them to a plate and set aside.
  4. Cook meatballs: In the same skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the meatballs in a single layer and fry, turning occasionally to ensure even browning. Cook for 7 to 9 minutes until deeply golden and fully cooked inside. Transfer meatballs to a plate, then carefully pour off any excess grease from the skillet.
  5. Prepare sauce: Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add the chopped onion and cook until soft and golden brown, about 4 to 6 minutes. Sprinkle the flour over the onions and stir frequently, cooking for 1 to 2 minutes until the raw flour smell is gone. Gradually whisk in the beef broth and the remaining 1/2 cup of milk. Stir in the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer the sauce for 2 to 3 minutes until it thickens slightly. Reduce heat to low and whisk in the Worcestershire sauce and Dijon mustard to enhance the flavor.
  6. Combine and serve: Return the pierogies and meatballs to the skillet along with any accumulated juices. Gently stir to coat everything evenly in the savory sauce and heat through. Serve sprinkled with freshly chopped parsley or dill for a bright, fresh finish.

Notes

  • For best results, use fresh garlic and fresh herbs like parsley or dill to garnish the dish.
  • You can substitute pork and beef with ground turkey for a leaner option.
  • If you prefer a thicker sauce, let it simmer a bit longer until it reaches the desired consistency.
  • To reheat leftovers, gently warm in a skillet over medium-low heat to avoid drying out the meatballs and pierogies.
  • This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Keywords: Meatball skillet, pierogies, ground beef and pork meatballs, creamy onion sauce, one-pan meal, comfort food

Find it online: https://biteandenjoy.com/meatball-skillet-recipe/