Turkey Meatballs Marsala

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

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Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 29%
  • Fat: 13.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2.8g
  • Protein: 27.2g
  • Carbohydrate: 45.5g
  • Fiber: 1.6g
  • Cholesterol: 92mg
  • Iron: 4.1mg
  • Sodium: 454mg
  • Calcium: 89mg

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

  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.
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