Recipe from the RH of SF's Kitchen (Part 2)

In Real Housewife fashion, I have been whipping up dishes left and right this week. Who says you can't work 9 to 5 and still cook?! Well while making our weekly grocery list, we decided to try a few recipes out of the Thin Kitchen Recipe Book Ryan uses to accompany his P90X program.

We chose 2 dishes for the week: a safe chicken bake to be served with asparagus and a caesar salad and a more sultry entree of sweet & sour meatballs to star with a baby spinach and almond salad. Sometimes it is good to cook outside your comfort zone.

Last night, I whipped up the meatballs which felt a lot like playing with play dough. Aside from being a mess (I rarely feel the need to wear an apron but this little act definitely warranted one), they were fairly easy to make.

What You'll Need (makes 37 small meatballs...I made 15 larger ones)
Meatballs:

• 1 lb. lean ground turkey
• 1 cup cooked brown rice
• 1 8oz. can crushed pineapple, drained
• 1/2 cup green onions (optional)
• 1 tbsp. light soy sauce
• 1 tsp. ginger

Sauce:

• 3/4 cup reduced-sodium, low fat chicken broth
• 1/3 cup chili sauce
• 3 tbsp. rice vinegar
• 2 tbsp. brown sugar
• 2 tsp. cornstarch
• 1/2 tsp. ground ginger

What You'll Do

1. Preheat the oven to 350 degrees.
2. Combine meatball ingredients in medium bowl and mix well.
3. Line a baking sheet with foil (for easier clean up). Place cooling racks in foil-lined baking sheet.
4. Shape meatballs and place on the racks. Bake for 25 minutes or until thoroughly cooked.
5. Transfer meatballs to a serving dish and cover to keep warm.
6. Combine the sauce ingredients in a small saucepan and stir until cornstarch is dissolved.
7. Place over medium heat and stir intermittently until mixture comes to a boil.
8. Reduce heat to low and stir for another minute until mixture thickens.
9. Pour sauce over meatballs.
10. Serve warm with toothpicks.

**If you are serving later, keep warm in a chafing dish or on a warmer.

Pre-Sauce

Hello Sweet...

Ready to Serve

...Meet Sour