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Turkey Meatballs Marsala

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

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.