- 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 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…
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