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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

NKinch's Review

September 20, 2011
The sauce was wonderful, sweet and subtle with the lemon rind and raisin. I did use chicken stock instead of water. The turkey meatballs; however, where a bit bland an could have used some infused flavor.

rharpole's Review

December 04, 2008
Excellent. It has a unique flavor and was wonderful. My husband raved about it.