Turkey Meatballs Marsala - cooking recipe

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 lb ground turkey
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup chopped leek
1 cup water
1/2 cup 2% low-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 saute 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.