Turkey Meatballs Marsala

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Be sure to use a nonstick skillet in this recipe - the turkey meatballs are very lean and fall apart easily.

Ingredients

• 2 tablespoons breadcrumbs
• 2 tablespoons chopped green onions
• 1 teaspoon sweet Marsala wine
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground turkey
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1/2 cup chopped leek
• 1 cup water
• 1/2 cup 2% reduced-fat milk
• 2 tablespoons golden raisins
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon dried thyme
• 1/2 cup sweet Marsala wine
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Directions

1. Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add meatballs; cook 10 minutes or until done.
4. Remove meatballs from pan; set aside
5. Add leek to pan, and sauté 3 minutes or until tender.
6. Stir in water and next 4 ingredients, and bring to a boil.
7. Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.
8. Add Marsala mixture to leek mixture, and cook over medium heat 6 minutes or until slightly thick.
9. Return meatballs to pan; cook 3 minutes or until thoroughly heated.
10. Serve over linguine.

Yield: 4 servings (serving size: 6 meatballs and 1/2 cup linguine)