Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light January 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

416 calories; calories from fat 29%; fat 13.2g; saturated fat 3.4g; mono fat 5.5g; poly fat 2.8g; protein 27.2g; carbohydrates 45.5g; fiber 1.6g; cholesterol 92mg; iron 4.1mg; sodium 454mg; calcium 89mg.
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