Turkey Meatballs Marsala

• sweet breadcrumbs↗2 tablespoons
• chopped green onions2 tablespoons
• sweet marsala wine↗1 teaspoon
• salt↗1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• ground turkey↗1 lb
• garlic clove↗1

  minced

• olive oil↗2 teaspoons
• chopped leek1⁄2 cup
• water↗1 cup
• 2% low-fat milk↗1⁄2 cup
• golden raisins↗2 tablespoons
• grated lemon rind1⁄2 teaspoon
• dried thyme↗1⁄4 teaspoon
• sweet marsala wine↗1⁄2 cup
• tablespoon cornstarch↗1
• teaspoon salt↗1⁄4
• cups hot cooked linguine (about 6 ounces uncooked pasta)3

Step-by-step instructions

1. 1

   Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs.

2. 2

   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.

3. 3

   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.

4. 4

   Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk.

5. 5

   Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick.

6. 6

   Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.