Turkey Meatballs Marsala

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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 (water through thyme), 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 for 6 minutes or until slightly thick.
  • Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.
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