Turkey Meatballs Marsala

2 tbsp. sweet breadcrumbs
2 tbsp. chopped green onions
1 tsp. sweet Marsala wine
1/4 tsp. salt
1 lb. ground turkey
1 garlic clove, minced
2 tsp. olive oil
1/2 cup chopped leek
1 cup water
1/2 cup milk
2 tbsp. golden raisins
1/2 tsp. grated lemon rind
1/4 tsp. thyme
1/2 cup sweet Marsala wine
1 tbsp. cornstarch
1/4 tsp. salt
3 cups hot cooked linguine

Combine first 7 ingredients in a bowl; shape mixture into 24 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 sauté 3 minutes or until tender. Stir in water and next
4 ingredients, and bring to a boil.

Combine 1/2 cup Marsala, cornstarch, and 1/4 tsp. 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.

4 servings