Total Time
35mins
Prep 15 mins
Cook 20 mins

Cooking Light Jan 2003.

Ingredients Nutrition

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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