Last month I was approached by Mrs. T’s Pierogies to cook, well, pierogies. And I have to admit, before this, I had never thought about grilling pierogies. I wasn’t even sure that one could do such a thing!
About a month later, dad, myself and a videographer were on the back deck staring at one pierogy on the grill as we waited for it to cook to see what these things were all about. I had no idea what to expect, but then something magical happened. It browned up nicely, had a crispy outer shell and picked up some nice smoke flavor. We cut that single pierogy into segments, all had a bite and everyone smiled. You know that smile. That, “Wow, I didn’t expect this to be so good,” smile.
And while the three of us fell in love with these little pillows of deliciousness, more importantly, my wife and kids did too. All day they kept sticking their heads out the door to ask if we had any more pierogies ready. And with that, I knew that I had found something I’m always looking for: new dish options that all four of my kids actually love that I could add to our dinner rotation.
So now that we are through that long intro (sorry, pierogies on the grill need some splainin’), let’s get to the recipe, shall we?
Grilled Meat Lover’s Pizza Pierogies Ingredients:
1 lb ground sirloin
1/2 lb ground pork
1/3 cup grated asiago cheese
2 tsp coarse ground salt
1/8 tsp fresh ground black pepper
2 tbsp minced garlic
1 lb precooked sausage
2 packages Mrs. T’s Garlic & Parmesan Pierogies
Olive oil to coat the pierogies
12 ounces, pizza sauce (warmed)
Fresh grated asiago cheese
First up, combine the first six ingredients and form into golf ball size meat balls, being sure not to compress the meat too much or they will be too dense. Leave some cracks and crevices:
Grill or smoke (or both, smoke then grill) the meat balls along with the sausage:
When the meatballs reach 160f internal temperature, they are ready.
Since the sausage is precooked, just get a little browning on the outside and slice on a bias:
We like to use precooked sausage as the skin has a nice crisp bite to it. Uncooked sausages, once cooked, just don’t have skin that is that strong which means the slices don’t stay together when skewered with toothpicks as well as precooked sausage.
Time for the pierogies. Drizzle olive oil over them to coat:
Work the olive oil over and around each Mrs. T’s pierogy and make sure each one is entirely coated with oil as the oil is the key to the crispy outside of the perfect grilled pierogy.
Set up the grill for direct grilling, with the pierogies directly over the fire. Target temp inside the grill is 400f:
Place the pierogies down and let them cook, checking the underside frequently for browning:
And further proof that I grilled pierogies:
Rotate and move the pierogies around pretty often to avoid hot spots and get them to brown just right. Once browned they form a magnificent crunchy shell:
Once they are browned on both sides, it’s time to plate:
Time for a dusting of asiago through a microplane:
The perfect bite has some pizza sauce, a chunk of sausage and a meatball with a dusting of asiago. You can also switch it up with some white sauce if you like:
That’s it. The Mrs. T’s Pierogies are crunchy on the outside and warm and soft on the inside with a hint of smoke from the grill. The pierogy dunked in the pizza sauce makes for an amazing mouth feel and is oh so delicious. Add in the sausage and meatball and it’s absolutely divine.
I’m so happy to have partnered with Mrs. T’s Pierogies on this blog post because it opened my eyes to grilling these savory delights. And having something else in the rotation that all four kids love is an added bonus, because one would be surprised at how few dishes we can serve that all four will eat. There’s almost always one with arms across his/her chest and nose wrinkled up who says, “I don’t like _________,” and my wife or I are off to make a peanut butter sandwich for that child.
As always, if you have any questions or comments, feel free to leave them below or shoot me an email.
- 1 lb ground sirloin
- ½ lb ground pork
- ⅓ cup grated asiago cheese
- 2 tsp coarse ground salt
- ⅛ tsp fresh ground black pepper
- 2 tbsp minced garlic
- 1 lb precooked sausage
- 2 packages Mrs. T's Garlic & Parmesan Pierogies
- Olive oil to coat the pierogies
- 12 ounces, pizza sauce (warmed)
- Fresh grated asiago cheese
- Combine the first six ingredients and form into golf ball size meatballs
- Grill the meatballs, or smoke (or smoke then grill) the meatballs along with the precooked sausage
- When the meatballs have some browning on the outside and reach 160f they are ready
- When the sausage is browned on the outside and warm all the way through, it's ready to be sliced along the bias
- Oil the pierogies to make sure they are completely coated with olive oil
- Prepare the grill for direct grilling with a target temp of 400
- Place the pierogies flat side down over the coals, checking frequently for browning
- Move the pierogies around to avoid spots that are too hot or too cool
- Once they are browned on the flat side, flip them over and brown them on the other side
- Once they have some browning on each side, place them on a plate with a smear of warm pizza sauce, sausage slices and meatballs
- Sprinkle with fresh grated asiago from a microplane