Swedish-Inspired Meatball and Pierogi Skillet Recipe

Introduction

This Swedish-inspired comfort food dish brings together flavorful meatballs and tender pierogies smothered in a creamy, savory sauce. It’s perfect for cozy evenings when you crave something warm and satisfying.

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

1. Step 1: In a large bowl, combine the whole milk and panko breadcrumbs. Let sit for about 5 minutes until the milk is absorbed.
2. Step 2: Add the egg, grated garlic, 1 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice to the breadcrumb mixture. Mix well.
3. Step 3: Stir in the ground beef and ground pork until thoroughly combined. Using a 1 1/2 tablespoon scoop, form the mixture into about 20 meatballs.
4. Step 4: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the frozen pierogies and 2 tablespoons water; cover and steam for 2 to 3 minutes until softened.
5. Step 5: Remove the lid and allow the pierogies to pan-fry until lightly golden, about 1 to 2 minutes. Transfer to a plate.
6. Step 6: In the same skillet, heat olive oil over medium heat until shimmering. Add meatballs in a single layer and cook, turning to brown evenly, until golden and cooked through, about 7 to 9 minutes. Transfer meatballs to a plate and discard excess grease.
7. Step 7: Add remaining 2 tablespoons of butter to the skillet and melt over medium heat. Add chopped onion and cook until soft and golden, 4 to 6 minutes.
8. Step 8: Sprinkle flour over the onion and cook, stirring frequently, for 1 to 2 minutes until raw flour smell disappears.
9. Step 9: Slowly whisk in beef broth and remaining 1/2 cup milk, followed by 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer for 2 to 3 minutes until slightly thickened.
10. Step 10: Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard.
11. Step 11: Return pierogies and meatballs to the skillet, gently stirring to coat with sauce and heat through.
12. Step 12: Serve hot, sprinkled with chopped fresh parsley or dill if desired.

Tips & Variations

• For an extra rich and cheesy touch, sprinkle shredded white cheddar or grated Parmesan over the dish before serving.
• You can substitute fresh herbs like thyme or chives if you prefer over parsley or dill.
• Try using different meats such as turkey or veal for a lighter variation.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep the pierogies and meatballs tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pierogies instead of frozen?

Yes, fresh pierogies work great and may require less steaming time. Adjust cooking time accordingly to avoid overcooking.

Is it possible to make this recipe gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free breadcrumbs and use gluten-free flour for the sauce to make this dish gluten-free.

Swedish-Inspired Meatball and Pierogi Skillet Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This Swedish-inspired comfort food dish combines tender homemade meatballs with pillowy pierogies in a rich, creamy sauce infused with warm spices and aromatic herbs. Perfect for a cozy family meal, it offers a delightful balance of savory flavors and satisfying textures.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Swedish-American

Ingredients

Scale 1x2x3x

Meatballs

• 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

Pierogies and Cooking

• 1 box (16 oz) frozen pierogies
• 3 tablespoons salted butter, divided
• 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
• 1/2 cup whole milk (additional, for sauce)
• 2 tablespoons chopped fresh parsley or dill, for serving

Instructions

1. Prepare the breadcrumb mixture: In a large bowl, combine 1/3 cup whole milk and panko breadcrumbs. Let them absorb the milk, about 5 minutes, to create a moist base for the meatballs.
2. Make the meatball mixture: Add the egg, grated garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, nutmeg, and allspice to the breadcrumb mixture. Mix thoroughly, then add the ground beef and pork, combining until fully incorporated. Use a 1 1/2 tablespoon cookie scoop to form about 20 evenly sized meatballs.
3. Cook the pierogies: In a large skillet over medium heat, melt 1 tablespoon butter. Add frozen pierogies with 2 tablespoons water, cover, and steam until softened, 2 to 3 minutes. Remove the lid to allow pierogies to pan-fry until lightly golden, 1 to 2 minutes. Transfer cooked pierogies to a plate.
4. Fry the meatballs: In the same skillet, heat olive oil over medium heat until shimmering. Add meatballs in a single layer and cook, turning occasionally, until golden brown and cooked through, about 7 to 9 minutes. Transfer to a plate and discard excess grease from the pan.
5. Prepare the sauce: Melt the remaining 2 tablespoons butter in the skillet over medium heat. Add chopped onion and cook until soft and golden, 4 to 6 minutes. Stir in flour and cook while stirring until the raw flour smell disappears, 1 to 2 minutes. Slowly whisk in beef broth and remaining 1/2 cup milk. Add remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, simmering until sauce thickens slightly, about 2 to 3 minutes. Reduce heat to low and whisk in Worcestershire sauce and Dijon mustard for extra depth.
6. Combine and warm through: Return pierogies, meatballs, and any collected juices to the skillet. Gently stir to coat everything in the creamy sauce and heat through evenly.
7. Garnish and serve: Sprinkle with chopped fresh parsley or dill before serving to add a fresh herbal note.

Notes

• For a richer flavor, sprinkle shredded white cheddar or grated Parmesan cheese over the finished dish.
• Use a cookie scoop to ensure evenly sized meatballs for uniform cooking.
• If fresh herbs aren’t available, dried parsley or dill can be substituted but use sparingly.
• Always check for any allergen sensitivities when selecting ingredients, especially prepared items like pierogies and Worcestershire sauce.

Keywords: Swedish meatballs, pierogies, comfort food, creamy sauce, easy dinner, meatball recipe