Past Recipes
Sicilian Turkey Meatballs

Sicilian Turkey Meatballs with Eggplant Ragù

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On a recent trip to Sicily, Chef Suzanne picked up this family meatball recipe from a local home cook. She loved the unexpected crunch and sweetness from pine nuts and currants, and swapped in turkey for the traditional beef. Simmered in a hearty sauce inspired by the eggplant ragù that’s found all over the island, these meatballs need no pasta—just a final, glorious dusting of Parmesan cheese.
  • Test Kitchen Pick
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • parsley
    • 1/8 ounce
    • parsley
  • plum tomatoes
    • 4
    • plum tomatoes
  • eggplants
    • 2
    • eggplants
  • ground turkey
    • 12 ounces
    • ground turkey
  • breadcrumbs
    • 3 tablespoons
    • breadcrumbs
  • pine nuts
    • 2 tablespoons
    • pine nuts
  • dried currants
    • 2 tablespoons
    • dried currants
  • milk
    • 4 ounces
    • milk
  • grated Parmesan
    • 3 tablespoons
    • grated Parmesan
  • tomato purée
    • 1 cup
    • tomato purée

What You’ll Need

  • kosher salt
  • black pepper
  • baking sheet
  • 12" large pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Peel onion, halve, and thinly slice. Mince garlic. Rinse all produce. Finely chop parsley leaves, discarding stems. Cut tomatoes into ½-inch dice. Quarter eggplants lengthwise, then cut crosswise into ¼-inch slices. Pat turkey dry with paper towel.

  2. Roast Eggplant

    Roast Eggplant

    On a baking sheet, toss eggplant with 2 tablespoons olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer, transfer to oven, and roast, flipping halfway through, until very tender, 20 minutes.

  3. Make Meatballs

    Make Meatballs

    While eggplant roasts, in a large bowl, combine breadcrumbs, pine nuts, currants, garlic, parsley, turkey, half of milk, and all but 1 tablespoon Parmesan. Season with ½ teaspoon salt and pepper as desired. Using your hands, mix well, then form into 10 equal balls. Save remaining milk for your morning coffee.

  4. Sear Meatballs

    Sear Meatballs

    Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add meatballs in a single layer and sear, flipping occasionally, until browned on all sides, 10-12 minutes total. Transfer to a paper towel-lined plate to drain.

  5. Make Eggplant Ragù

    Make Eggplant Ragù

    Wipe pan from meatballs clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add onion and tomatoes. Cook, stirring and breaking up tomatoes, until just softened, 5-7 minutes. Season with ½ teaspoon salt and pepper as desired. Add tomato purée and cook until fully combined, about 3 minutes. Add roasted eggplant and cook, stirring, until coated and warmed through, 2 minutes more.

  6. Plate Sicilian Meatballs

    Plate Sicilian Meatballs

    Return meatballs to pan and spoon over sauce, stirring to coat. Reduce heat to medium, cover, and simmer until meatballs are cooked through, 6-7 minutes. Divide meatballs and eggplant ragù between 2 plates and garnish with remaining Parmesan. Buon appetito!

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