Turkey Meatballs Marsala

recipe

Yield:

4 servings (serving size: 6 meatballs and 1/2 cup linguine)

Recipe from

Nutritional Information

Calories 416
Caloriesfromfat 29 %
Fat 13.2 g
Satfat 3.4 g
Monofat 5.5 g
Polyfat 2.8 g
Protein 27.2 g
Carbohydrate 45.5 g
Fiber 1.6 g
Cholesterol 92 mg
Iron 4.1 mg
Sodium 454 mg
Calcium 89 mg

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 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)

Preparation

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.

Note:

January 2003
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