One Skillet Pierogi & Meatball Skillet has saved my dinner plans more times than I can count. You know those nights when you open the fridge, stare for a full minute, and still have no idea what to make? That is exactly when this recipe shows up like a little weeknight hero. It is cozy, filling, and honestly kind of fun because everything happens in one pan. Less cleanup, more sitting down with your food while it is hot. If you are juggling work, kids, or just plain low energy, this is the kind of meal that makes you feel like you still nailed dinner. 
How to Make Pierogies and Kielbasa Skillet
I know the outline says kielbasa, but in my house I often use meatballs because they are easy and everybody loves them. The beauty of this skillet is that it is flexible. You can use store bought pierogies, frozen meatballs, and still end up with something that tastes like you put in a lot more effort.
What you will need
- Frozen pierogies (potato and cheese are my go to)
- Meatballs (frozen fully cooked works great, or homemade if you have them)
- 1 onion, sliced (or half an onion if you are not an onion person)
- 1 bell pepper, sliced (optional but adds sweetness)
- 2 to 3 tablespoons butter or olive oil
- 1 cup broth (chicken or beef) or water in a pinch
- Salt, pepper, garlic powder
- Sour cream for serving
- Shredded cheese (cheddar or mozzarella)
- Fresh parsley or green onions (optional, but it looks nice)
If you are a meatball fan like me, you might also like my cozy baked dinners. I recently made this cheese stuffed meatball casserole when I wanted something extra cheesy and comforting.
Step by step directions in plain language
1) Heat a big skillet on medium heat. Add butter or oil.
2) Toss in your sliced onion (and pepper if using). Cook for about 4 to 5 minutes until it starts to soften and smell sweet.
3) Add the meatballs. If they are frozen and fully cooked, you are basically just warming and browning them a bit. Stir them around for 5 to 7 minutes.
4) Add the frozen pierogies right into the skillet. Let them sit for a minute so they get a little golden on one side, then gently stir.
5) Pour in the broth. Put a lid on the skillet (or use a sheet pan if you do not have a lid). Let it steam for about 6 to 8 minutes. This is what cooks the pierogies through without boiling a separate pot of water.
6) Take the lid off and let extra liquid cook off for a couple minutes. Then sprinkle cheese over the top. Lid back on for 1 to 2 minutes so it melts.
7) Taste and season. I usually add pepper and a tiny shake of garlic powder. Then I serve with sour cream because pierogies without sour cream feels wrong in my kitchen.
Little tip from experience: do not crank the heat too high once the pierogies are in. Medium is your friend so they do not split and get mushy.
“I made this after a long shift and my whole family cleared their plates. One pan and no complaints is basically a miracle.”
;
Storage Tips for Leftovers
If you end up with leftovers, you are in luck because this reheats really well. I actually think it tastes even better the next day once everything hangs out together.
Here is what works best for me:
In the fridge: Store in a sealed container for up to 3 to 4 days.
In the freezer: You can freeze it, but the pierogies may soften a bit after thawing. Still tasty though. Freeze in a tight container for up to 2 months.
Reheating tips that keep it from turning soggy:
Skillet reheating: Add a tiny splash of broth or water, cover, and warm on medium low. Then uncover at the end to crisp things back up.
Microwave: Totally fine for quick lunches. Cover the bowl so it steams. If you want crisp edges, finish in a hot skillet for 2 minutes.
I also like having easy sides ready when I am living off leftovers for a day or two. This easy stovetop skillet bread is perfect for scooping up any melty cheesy bits left on the plate.
Variations of the Pierogi Skillet Recipe
This is the part where you can make it feel brand new without learning a whole new recipe. One Skillet Pierogi & Meatball Skillet is super forgiving, so you can adjust it based on what you have.
Some favorite swaps and add ins:
Use kielbasa instead of meatballs: Slice it and brown it with the onions. It adds a smoky flavor that is so good.
Go spicy: Add a pinch of red pepper flakes or use spicy meatballs.
Add greens: Toss in a few handfuls of spinach at the end. It wilts fast and makes you feel like you are being healthy.
Try different pierogies: Onion, mushroom, or even the cheddar ones all work.
Make it creamy: Stir in a couple spoonfuls of sour cream at the end (off the heat) for a creamy sauce.
If you are in a meatball mood and want a different vibe another night, I have been obsessed with these savory French onion meatballs. They are rich and cozy in that restaurant style way, but still doable at home.
Nutritional Information
I am not a dietitian, but I do like to have a basic idea of what I am eating, especially if I am serving this to my family on a regular basis. The nutrition will change depending on the pierogies you buy and whether your meatballs are beef, turkey, or chicken.
Here is a realistic, general snapshot per serving if the skillet makes about 4 servings:
Calories: roughly 500 to 700
Protein: roughly 20 to 30g (more if you use bigger meatballs or turkey ones with higher protein)
Carbs: pierogies bring most of these, usually 50 to 70g
Fat: depends on butter, cheese, and meatballs, usually 20 to 35g
Want to lighten it up without ruining the fun?
Use turkey or chicken meatballs, go a little lighter on the cheese, and add a veggie like peppers, spinach, or even sliced zucchini. You still get that comfort food feeling, just a bit more balanced.
Quick Dinner Ideas for Busy Nights
One Skillet Pierogi & Meatball Skillet is my go to when I need dinner fast, but I will be honest, I keep a short list of other quick meals for those weeks that feel never ending. Here are a few ideas that help me stay out of the takeout trap:
- One pan meals where the carb and protein cook together
- Frozen shortcuts like pierogies, meatballs, and pre chopped veggies
- Breakfast for dinner (eggs plus toast is always a win)
- Rotisserie chicken plus a bagged salad kit
- A simple pasta night when the fridge is looking sad
If pasta night is calling your name, this is one of those recipes that tastes like a weekend meal even if you make it on a Tuesday: delicious spaghetti and meatballs youll want to make tonight. It is super comforting and honestly a crowd pleaser.
Common Questions
Can I use fresh pierogies instead of frozen?
Yes. Fresh pierogies cook faster, so use less broth and start checking them a few minutes earlier. Be gentle when stirring so they do not tear.
Do I have to brown the pierogies?
No, but I really recommend it. That golden crispy edge makes the whole skillet taste better and keeps the pierogies from feeling too soft.
What kind of meatballs work best?
Fully cooked frozen meatballs are the easiest. Beef, turkey, or chicken all work. If your meatballs are raw, cook them first in the skillet, then remove and add back later so they cook safely.
Can I make One Skillet Pierogi & Meatball Skillet dairy free?
You can. Use olive oil instead of butter, skip the cheese, and serve with a dairy free sour cream if you like. It will be less rich, but still satisfying.
What should I serve with it?
A simple green salad, steamed broccoli, or roasted veggies are perfect. When I am extra hungry, I just add more sour cream and call it good.
A cozy dinner you will actually make again
If you need a weeknight win, One Skillet Pierogi & Meatball Skillet is one of those recipes that just works. It is warm, filling, and you only have one pan to wash, which is honestly the best part. For more inspiration, you can peek at the Pierogi and Meatball Skillet Recipe – The Pioneer Woman or this quick Pierogies and Kielbasa Skillet Recipe – 30 Minute Dinner! and then make it your own with whatever is in your fridge. Try it once, tweak it to your taste, and I promise it will end up in your regular rotation. Let me know if you are team meatballs or team kielbasa because I genuinely cannot pick a favorite.