- Combine first 7 ingredients in a bowl; shape mixture into 20 (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 ½ cup (125 mL) Marsala, cornstarch, and ¼ tsp (1 mL) salt, stirring with a whisk.
- Add Marsala mixture to leek mixture, and cook over medium heat…
Chef Dave Fouts
Chef Dave Fouts
