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black plate with butter noodles and lazy pierogi, sauerkraut, mashed potato and cherry gastrique

The Lazy Pierogi

pappardelle, sauerkraut, potato, chicken meatballs

STARS

This dish is "lazy" because it has all the flavors of a classic pierogi minus the dumpling-making part! This hearty dinner starts with pappardelle pasta tossed with caramelized onions and house-made sauerkraut. Added chicken meatballs that melt in your mouth, creamy mashed potatoes, a drizzle of spiced cherry gastrique and a dollop of sour cream.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Ingredients

Caramelized Onion Pasta

  • 3 tablespoons olive oil
  • 2 large yellow onions, sliced thinly
  • 8 ounces pappardelle

Chicken Meatballs

  • 2 pieces white bread
  • 1/2 cup whole milk
  • 1 pound ground chicken
  • 1 teaspoon fresh thyme leaves
  • 1/2 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup panko breadcrumbs
  • 1/2 cup shredded gruyere cheese
  • 1 egg, well beaten
  • 1/2 teaspoon chile flakes
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 3 tablespoons butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste

Cherry Gastrique

  • 1 1/2 cups frozen cherries
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon black pepper

Serving

  • 1 cup sauerkraut
  • 2 scallions, minced
  • Sour cream
Directions
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or cooking spray.
2
Heat the oil for the caramelized onions in a large cast iron pan or skillet. Heat on high until one line of smoke appears. Add the onions and lower heat to medium-high. Cook the onions until caramelized and a dark brown color starts to develop on bottom of pan, stirring occasionally. Season with salt, reduce the heat and continue to cook until the onions are sweet and melted, about 25-30 minutes total.
3
In a mixing bowl, break the bread into small pieces. Add the milk and combine into a thick paste. Add the remaining meatball ingredients and combine with your hands, being careful not to overmix. Roll the mixture into 2-inch meatballs and place on the prepared baking sheet. Bake for 30 minutes, or until cooked through.
4
Meanwhile, in a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth.
5
For the cherry gastrique, bring all of the ingredients to a simmer in a saucepan. Cook until the cherries are soft. Purée in a blender or with an immersion blender until smooth. Adjust the seasoning to taste.
6
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. Add the caramelized onions and toss to combine.
7
To serve, divide the pasta between plates. Top with mashed potatoes, meatballs, cherry gastrique, sauerkraut, scallions and sour cream.

The Lazy Pierogi

pappardelle, sauerkraut, potato, chicken meatballs

STARS

This dish is "lazy" because it has all the flavors of a classic pierogi minus the dumpling-making part! This hearty dinner starts with pappardelle pasta tossed with caramelized onions and house-made sauerkraut. Added chicken meatballs that melt in your mouth, creamy mashed potatoes, a drizzle of spiced cherry gastrique and a dollop of sour cream.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Caramelized Onion Pasta

  • 3 tablespoons olive oil
  • 2 large yellow onions, sliced thinly
  • 8 ounces pappardelle

Chicken Meatballs

  • 2 pieces white bread
  • 1/2 cup whole milk
  • 1 pound ground chicken
  • 1 teaspoon fresh thyme leaves
  • 1/2 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup panko breadcrumbs
  • 1/2 cup shredded gruyere cheese
  • 1 egg, well beaten
  • 1/2 teaspoon chile flakes
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed and roughly chopped
  • 3 tablespoons butter
  • ¼ cup whole milk
  • 1/2 cup buttermilk
  • Salt and pepper to taste

Cherry Gastrique

  • 1 1/2 cups frozen cherries
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon black pepper

Serving

  • 1 cup sauerkraut
  • 2 scallions, minced
  • Sour cream

Directions

1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or cooking spray.
2
Heat the oil for the caramelized onions in a large cast iron pan or skillet. Heat on high until one line of smoke appears. Add the onions and lower heat to medium-high. Cook the onions until caramelized and a dark brown color starts to develop on bottom of pan, stirring occasionally. Season with salt, reduce the heat and continue to cook until the onions are sweet and melted, about 25-30 minutes total.
3
In a mixing bowl, break the bread into small pieces. Add the milk and combine into a thick paste. Add the remaining meatball ingredients and combine with your hands, being careful not to overmix. Roll the mixture into 2-inch meatballs and place on the prepared baking sheet. Bake for 30 minutes, or until cooked through.
4
Meanwhile, in a large stockpot, place the potatoes and a generous pinch of salt. Cover with cold water and bring to a simmer. Cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth.
5
For the cherry gastrique, bring all of the ingredients to a simmer in a saucepan. Cook until the cherries are soft. Purée in a blender or with an immersion blender until smooth. Adjust the seasoning to taste.
6
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. Add the caramelized onions and toss to combine.
7
To serve, divide the pasta between plates. Top with mashed potatoes, meatballs, cherry gastrique, sauerkraut, scallions and sour cream.