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 ==
# Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs.
# Heat oil in a large nonstick skillet over medium-high heat.
# Add meatballs; cook 10 minutes or until done.
# Remove meatballs from pan; set aside
# Add leek to pan, and sauté 3 minutes or until tender.
# Stir in water and next 4 ingredients, and bring to a boil.
# Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.
# Add Marsala mixture to leek mixture, and cook over medium heat 6 minutes or until slightly thick.
# Return meatballs to pan; cook 3 minutes or until thoroughly heated.
# Serve over linguine.
Yield: 4 servings (serving size: 6 meatballs and 1/2 cup linguine)
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:Main Dish Recipes
Category:American Recipes
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