Ingredients
Scale
- 1 lb Ground beef, Lean
- 1 lb Ground pork
- 2 cloves Garlic
- 1/4 cup Parsley or dill, Fresh
- 1 Yellow onion, medium
- 1 Egg, large
- 2 cups Beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp All-purpose flour
- 1/4 tsp Allspice
- 1/2 tsp Black pepper, Ground
- 1 tsp Kosher salt
- 1/4 tsp Nutmeg
- 2 tbsp Olive oil
- 1 cup Panko breadcrumbs
- 3 tbsp Butter, Salted
- 1 cup Whole milk
- 16 oz Frozen pierogies (potato and cheese suggested)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sauté until softened and fragrant.
- In a large bowl, combine ground beef, ground pork, parsley or dill, egg, Dijon mustard, Worcestershire sauce, all-purpose flour, allspice, black pepper, kosher salt, and nutmeg. Mix until well combined.
- Form the meat mixture into small meatballs.
- Add the meatballs to the skillet and cook until browned on all sides.
- Pour in the beef broth and bring to a simmer.
- Stir in the frozen pierogies and cover the skillet. Cook for about 15-20 minutes or until the meatballs are cooked through and the pierogies are heated.
- Stir in the milk and butter, and cook for an additional 5 minutes.
- Serve hot and enjoy your comforting meal!
Notes
Use even-sized meatballs for consistent cooking. Brown meatballs well for more flavor. If sauce is too thin, simmer uncovered to reduce. Consider browning the pierogies before adding broth for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Polish
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: pierogi, meatball, skillet, one-pan meal