I think ground chicken makes for the tastiest meatballs. I usually dump a whole bunch of stuff in the them and they always turn out delicious. For this, I used:

A package of ground turkey

A good amount of feta, crumbled

An egg

Some crumbs of some kind (I like to use smushed rice crackers)

Several kalamata olives (I like around 6 per person)

Enough servings of corn pasta for each person

Grape Tomatoes, chopped in half so they don't squirt in your mouth when you bite into them

Lots o' spinach (1 or 2 cups per person)

Olive oil, salt and pepper

Directions

First up, make the meatballs. Mix together the chicken, feta, egg, some salt and pepper and whatever type of crumbs you like to use (or don't use crumbs, but they sort of hold together better if you do). Roll them into balls, put them on a cookie sheet and bake them at 375 for about 20 minutes. I am paranoid about undercooked chicken, so I always cut one in half to check on it before I take them out.

After you've washed the raw chicken goop off your hands, make the pasta according to the directions. Cooking gluten free pasta varies from 4 mintues to 25, so pay attention. Otherwise you will be eating glue. I don't really like too much pasta, so I actually make it according to the suggested serving size as well. This is not the amount you get when you go to the Olive Garden (please stop eating at the Olive Garden). 

Be amazing and time everything so you can drain the pasta, then put everything into the pasta bowl at the same time, including the cooked meatballs. Drizzle with enough olive oil so that everything slides together then toss in the pasta bowl over the turned off element (or on really low if you have a gas stove) until the spinach is just barely wilting. Season with salt and pepper and put into pasta bowls.