Swedish-Inspired Meatball and Pierogi Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
