It's no secret that I'm obsessed with pierogi. My grandma makes them from scratch and my family eats them every year around the holidays - I however, eat them whenever I feel like it. Lol.
Every year, I'm the person at the Thanksgiving table with waaaay too much stuffing and mashed potatoes on my plate. You can basically fill a pierogi with anything so I decided to give my favorite t-giving sides a go. The pierogi dough recipe below makes about two dozen pierogis - you can always add more flour if the dough is too sticky, or add a little canola oil if it's not sticky enough!.
Let me start off by saying that I absolutely hate dry meatballs. I honestly think that one time, I didn't eat meatballs for like two years straight because I ate one that was so dry and gross. I decided to make meatballs last week to go with some spaghetti squash I had made and here's how I went about doing it. I literally googled "best meatball recipe" and looked at about 10 different sites that popped up, then decided to give it a go. I did not keep track of anything I added into the mix, so I had to remake them because I want you all to experience these. I saw recipes that used eggs, buttermilk, breadcrumbs, actual slices of white bread. Who knew there were so many different ways to make random balls of meat??
I ended up just combining little parts from different recipes that I read online and they turned out so damn good, and juicy. This recipe makes about 20 small meatballs, or 10 big ones. I literally ate them plain... popped those things like I would doughnut holes. Lol, I am gross. It's fine.
A few tips - if your meatballs are too mushy you can add in a little flour to thicken them up. Also, don't be alarmed if you notice gooey stuff on the cookie sheet once you take the meatballs out of the oven. I don't know what that stuff is, but I'm guessing it is part of the egg/buttermilk ingredients. Either way, it's what makes them juicy so don't worry!
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