For a warm and comforting in under 1 hour, cook up a pierogi and meatball skillet. Inspired by , these meatballs are made with flavorful ground pork and ground beef, and served in a rich pan gravy. Instead of choosing between buttery egg noodles or , get the best of both worlds with cheese- and potato-stuffed pierogi! This is the epitome of and is so easy to clean up since everything is made in one pan. What a weeknight win!

How do you make juicy meatballs for a pierogi and meatball skillet?

While many  use eggs and breadcrumbs as binders, a combination of liquid and starch is the key to the most tender, juicy meatballs.

This recipe uses milk and panko breadcrumbs that soak together until a magical mush is formed. This not only makes for moist meatballs, it also helps the meatballs maintain their shape and keeps them from shrinking during the cooking process.

Can a pierogi and meatball skillet be made ahead of time?

Because this one-pan meal is cooked up in under an hour using frozen pierogi, it is best to eat it straight out of the skillet. This recipe still makes amazing leftovers, but the gravy will have the perfect consistency when it’s fresh. That being said, the meatballs can be mixed up and formed in advance.

They can be covered and stored in the refrigerator for 1 day or in the freezer for up to 1 month. Allow frozen meatballs to thaw overnight in the refrigerator before proceeding with the recipe.

1/2 c.

plus 1/3 c. whole milk, divided

2/3 c.

panko breadcrumbs

1

large egg

2

garlic cloves, grated

1 1/2 tsp.

kosher salt, divided

3/4 tsp.

ground black pepper, divided

1/4 tsp.

ground nutmeg

1/4 tsp.

ground allspice

1/2 lb.

lean ground beef 

1/2 lb.

ground pork

3 tbsp.

salted butter, divided

1

(16-oz.) box frozen pierogies

2 tbsp.

olive oil

1/2

yellow onion, chopped

2 tbsp.

all-purpose flour

1 1/2 c.

beef broth

1 tsp.

Worcestershire sauce

1 tsp.

dijon mustard

2 tbsp.

chopped fresh parsley or dill, to serve

Step  1 In a large bowl, combine ⅓ cup whole milk and the panko breadcrumbs. Let them sit until the milk is absorbed, about 5 minutes. Step  2 To the breadcrumb mixture, add the egg, garlic, 1 teaspoon of salt, ½ teaspoon of pepper, nutmeg, and allspice; mix well. Add the ground beef and ground pork; mix until thoroughly combined. Using a 1 ½ tablespoon cookie scoop, form into about 20 meatballs. Step  3 In a large skillet, melt 1 tablespoon of butter over medium heat. Add the pierogies and 2 tablespoons of water; cover and steam until the pierogies are softened, 2 to 3 minutes. Remove the lid and allow the pierogies to pan-fry until lightly golden, 1 to 2 minutes. Remove them to a plate. Step  4 In the same skillet over medium heat, add the olive oil and heat until shimmering. Add the formed meatballs in a single layer and fry, turning to cook evenly, until deeply golden and fully cooked, 7 to 9 minutes. Transfer to a plate. Pour off any excess grease. Step  5 In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Add the onion and cook until soft and golden, 4 to 6 minutes. Sprinkle in the flour and cook, stirring frequently, until the raw flour smell disappears, 1 to 2 minutes. Whisking constantly, slowly add the beef broth and the remaining ½ cup of milk. Whisk in the remaining ½ teaspoon of salt and remaining ¼ teaspoon of pepper. Simmer until the sauce is thickened slightly, 2 to 3 minutes. Reduce the heat to low and whisk in the Worcestershire and dijon mustard. Step  6 Add the pierogi and meatballs to the skillet, along with any juices, stirring gently to coat them in the sauce and heat them through. To serve, sprinkle with parsley or dill, if you like.