Skillet Pierogi with Turkey Meatballs and Mushroom Cream

This Eastern European Fusion dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm directly from the skillet, garnished with plenty of fresh dill and parsley. A side of steamed green beans or a crisp cucumber salad …

Cuisine: Eastern European Fusion Type: Dinner Time: 35 min Servings: 4 Calories: 540 per serving
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Nutrition Information

Each serving contains approximately 540 calories and 40.0g of protein. Macronutrients include 50.0g carbohydrates and 20.0g fats per serving.

Per Serving

Calories
540
Protein
40.0g
Carbohydrates
50.0g
Fats
20.0g

Total

Calories
2160
Protein
160.0g
Carbohydrates
200.0g
Fats
80.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Lean Ground Turkey
    93% lean or higher, for meatballs
  • 16.0 oz Whole Wheat Pierogies
    frozen, potato and cheese filling
  • 8.0 oz Cremini Mushrooms
    cleaned and sliced
  • 1.0 whole Yellow Onion
    medium size, finely diced
  • 3.0 clove Garlic
    minced
  • 2.0 tbsp Olive Oil
    divided use
  • 1.0 cup Low Sodium Chicken Broth
    or vegetable broth
  • 0.5 cup Plain Greek Yogurt
    non-fat or low-fat, room temperature
  • 0.25 cup Whole Wheat Breadcrumbs
    unseasoned
  • 1.0 whole Egg
    large, lightly beaten
  • 0.25 cup Fresh Dill
    finely chopped, plus extra for garnish
  • 2.0 tbsp Fresh Parsley
    chopped
  • 0.5 tsp Salt
    kosher salt, divided
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Preparation

  1. Remove 0.5 cup (125g) plain Greek yogurt from refrigerator to reach room temperature.
  2. Clean and slice 8 oz (227g) Cremini mushrooms.
  3. Finely dice 1 medium yellow onion (approx. 180g).
  4. Mince 3 cloves garlic (15g).
  5. Finely chop 0.25 cup (15g) fresh dill and 2 tbsp (8g) fresh parsley; keep separate.
  6. In a small bowl, lightly beat 1 large egg (50g).
  7. Measure 0.25 cup (30g) whole wheat breadcrumbs and 1 cup (240ml) low sodium chicken broth.
  8. Set out 16 oz (454g) frozen pierogies (do not thaw) and 1 lb (454g) lean ground turkey.
  9. Place a large skillet on the stovetop.

2. Prepare Meatball Mixture

  1. In a large mixing bowl, combine 1 lb (454g) ground turkey, 0.25 cup (30g) breadcrumbs, beaten egg, half of the chopped dill, 0.25 tsp (1.5g) salt, and 0.25 tsp (1g) black pepper.
  2. Gently mix ingredients with clean hands or a spoon until just combined; avoid overmixing.
  3. Form the mixture into 12 to 16 medium-sized meatballs (approx. 1.5 inches / 3-4 cm diameter).

3. Sear Meatballs

  1. Heat 1 tbsp (15ml) olive oil in the large skillet over medium-high heat.
  2. Add meatballs to the skillet in a single layer, ensuring they are not crowded.
  3. Sear meatballs, turning occasionally, until browned on all sides (they do not need to be cooked through at this stage).
  4. Remove browned meatballs from skillet and transfer to a plate.

4. Sauté Aromatics & Mushrooms

  1. Reduce heat to medium and add the remaining 1 tbsp (15ml) olive oil to the same skillet.
  2. Add diced onion and sliced mushrooms to the skillet.
  3. Sauté for 3-4 minutes until onions are translucent and mushrooms are tender and browned.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.

5. Simmer with Pierogies

  1. Pour in 1 cup (240ml) chicken broth and use a wooden spoon to scrape up any browned bits from the pan bottom.
  2. Place 16 oz (454g) frozen pierogies into the skillet in a single layer.
  3. Nestle the browned meatballs back into the skillet among the pierogies.
  4. Increase heat slightly to bring the liquid to a gentle simmer.
  5. Reduce heat to low, cover with a lid, and simmer until pierogies are tender and meatballs reach an internal temperature of 165°F (74°C).

6. Make Cream Sauce

  1. Remove the skillet from the heat completely.
  2. In a small bowl, temper the 0.5 cup (125g) yogurt by whisking in 2 tbsp (30ml) of the hot liquid from the skillet.
  3. Gently stir the tempered yogurt into the skillet until the sauce is creamy and unified.
  4. Stir in the remaining chopped dill, parsley, and season with remaining salt and pepper to taste.

Plating

  1. Select wide, shallow pasta bowls and warm them slightly to keep the food hot.
  2. Spoon a generous layer of the mushroom cream sauce into the center of the bowl to create a rich, savory base.
  3. Arrange 4 pierogies and 4-5 meatballs in an alternating, rustic circle on top of the sauce, ensuring the golden-brown seared sides of the pierogies are facing up.
  4. Spoon the remaining sautéed mushrooms over the meatballs, being careful to leave the crispy edges of the pierogies exposed for textural contrast.
  5. Scatter a handful of freshly chopped dill and parsley over the entire dish for a burst of green color and fresh aroma.
  6. Finish with a final crack of black pepper and wipe the rim of the bowl with a clean cloth for a sharp, professional look.

Family Beverage

Sparkling water with fresh lemon slices and mint

Alcohol Beverage

Crisp Pilsner or a light Pinot Noir

Serving Suggestions

Serve warm directly from the skillet, garnished with plenty of fresh dill and parsley. A side of steamed green beans or a crisp cucumber salad with vinegar dressing balances the creamy sauce perfectly.

Notes

This one-pan meal utilizes lean turkey and a homemade sauce based on Greek yogurt to reduce saturated fat and sodium while maintaining a rich texture. Using whole grain pierogies increases fiber content. Fresh mushrooms add earthiness that complements the savory meatballs without the need for processed soup bases.

Storage

Allow the skillet mixture to cool completely to room temperature before transferring to an airtight container. Refrigerate within two hours of cooking to maintain safety. The dish will keep fresh and tasty for up to 3 days in the fridge.

Freezing

Transfer cooled portions into freezer-safe containers or heavy-duty bags, pressing out excess air to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator. Note that the yogurt-based sauce may separate slightly; reheat gently on the stove with a splash of water and whisk to bring the texture back together.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: gluten, wheat, eggs, milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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