Sweet Chicken Meatballs with Peanut Halo-Halo Sauce

2 tablespoons small pearl tapioca

½ quart boiling water

½ pound ground chicken

¼ cup chopped cilantro

2 tablespoons dried breadcrumbs

½ cup berries

2 tablespoons grated onion

2 cloves garlic, grated

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons vegetable oil

2 tablespoons peanut butter

1 tablespoon soy sauce

2 tablespoons condensed milk

1½ tablespoons sugar

1½ tablespoons sesame oil

¼ cup coconut milk

1. Simmer tapioca in water until almost translucent, 10 minutes.  Let stand off heat 5 minutes.  Drain and rinse.
2. Mix chicken, cilantro, breadcrumbs, berries, onion, garlic, tapioca, salt, and pepper; roll into 1-tablespoon balls.  In medium skillet, heat oil over medium heat.  Add meatballs and cook through, 6 to 8 minutes.
3. Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave.  Toss meatballs with half of sauce and sprinkle with peanuts.  Add generous amount of crushed ice to remaining sauce; serve meatballs on toothpicks with remaining sauce for dipping.