I would think that a pure chicken meatball would be too soft. You could mix pork and chicken with ginger, garlic, a splash of soy, and some cracker crumbs. Saute, then add some water, the juice of a lime, and cilantro (including the stems) Cook until done and remove cilantro. Could also add some hot peppers. This is just off the top of my head. All of these flavors are very thai and would be good with peanut sauce. I looked in my thai cookbook for a specific recipe, but it didn't have one. I would mix up a batch of pork and chicken. Then separate it out into 4 or 5 small batches and experiment with different flavors.

Here is a recipe for crunchy herb meatballs with parmesan reggiano cheese (which makes all the difference with this recipe). Ingredients: 1 pound ground pork 1 pound ground round beef 6 oz fresh spinach 2/3 cup of freshly ground, not grated, Parmigiano-Reggiano cheese (equal to 1/4 to 1/5 pound of non-grated cheese) 2 eggs 2 teaspoons fresh basil 2 teaspoons fresh parsley 1 1/2 teaspoons garlic powder 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes (use more, around 3/4 tsp, use more if you like a spicy meatball) 2/3 cup Panko crumbs (you may also substitute homemade breadcrumbs from French bread, but the meatballs will be far less crispy and crunchy) Directions: Preheat oven to 400 degrees F. In a large bowl, combine the pork, beef, spinach, cheese, eggs, basil, parsley, garlic, salt, red pepper flakes, and a 1/2 cup of the panko. Using the claw method, mix all the ingredients until well combined; in this case, you do not want the mix to be just combined, but thoroughly mixed in. You can use the mix right away, however, for better flavor it is recommended that you cover the bowl and refrigerate for at least 15 minutes (best would be for 24 hours). Place the remaining 1/2 cup of panko into a wide bowl. Shape the meatballs into medium size balls (about 1 1/2 inches in diameter, or the size of an ice cream scooper); roll the meatballs until the outer texture is smooth (the inconsistencies and roughness of the meat are smoothed over). Do not roll more than 12 to 15 times; dip in the panko, and coat evenly. Place on a baking sheet. Bake for 25 minutes or until the crust is a golden brown and th

Linda, This one is really good. ann Home Cookin Chapter: Recipes From Thibeault's Table Swedish Meatballs ================= c.1998, M.S. Milliken & S. Feniger, all rights reserved Meatballs: 2 slices white bread, without the crusts, torn into pieces 1/4 cup milk 3/4 pound ground beef 3/4 pound ground pork 1 small red onion, grated or very finely chopped 1 egg 1/8 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/8 teaspoon ground ginger Salt and freshly ground black pepper Butter and vegetable oil for frying meatballs Gravy: 2 cups beef stock 2 tablespoons flour 1/4 cup heavy cream Salt and freshly ground black pepper Fresh parsley, for garnish . In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.) Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.

Possibly what you're looking for is spinach gnocci (pronouced NOH-kee)? It is a spinach and ricotta mixture, baked or boiled (I have no luck with the boil method) and then served with marinara sauce. Here it is: 1/4 cup finely chopped onion 2 Tbs. butter or margarine 1 10oz pkg. frozen chopped spinach, thawed, drained well (or equivelant of fresh, chopped, cooked and drained) 1 egg yolk 1/2 cup ricotta cheese 1/2 cup grated parmesan 1/4 tsp. salt 1/8 tsp. nutmeg Cook onion in 2 Tbs. butter or margarine till tender. Add spinach. Cook for 5-7 minutes or till spinach is tender and liquid is evaporated, stirring frequently. Cool slightly. Combine egg yolk, next 5 ingredients, and spinach mixture. Use about 1 Tbs. mixture for each gnocci. With lightly floured hands, shape into compact balls, coating lightly with flour. Cook several at a time in a large pot of gently boiling salted water about 4 minutes or till they rise to the surface. Remove, drain on paper toweling. Serve immediately with marinara sauce or spagetti sauce, top lightly with parmesan. Or can be served in soup broth. Makes about 4 servings *I omit the cooking of the onion and spinach if I'm using frozen spinach. I simply cook the spinach in the microwave in it's store container (paper removed and pkg. opened) for 6 minutes. Then I drain and continue following the recipe. Since I have very little luck with the boiling water method, I now bake my gnocci in the oven at 375 degrees for about 25 minutes.