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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Cooking Light Jan 2003. 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) |
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. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside.
3. Add leek to pan, and sauté 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.
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