Name: Turkey Meatballs Marsala
Yield: 4 servings
Ingredients: 2 tablespoons sweet breadcrumbs; 2 tablespoons chopped green onions; 1 teaspoon sweet marsala wine; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 lb ground turkey; 1 garlic clove, minced; 2 teaspoons olive oil; 1/2 cup chopped leek; 1 cup water; 1/2 cup 2% low-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)

Servings: 4 persons

2 tablespoons sweet breadcrumbs
2 tablespoons chopped green onions
1 teaspoon sweet marsala wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground turkey
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup chopped leek
1 cup water
1/2 cup 2% low-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)

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. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside.
3
Add leek to pan, and saute 3 minutes or until tender. Stir in water and next 4 ingredients (water through thyme), and bring to a boil.
4
Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.
5
Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick.
6
Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Turkey Meatballs Marsala

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