Add all ingredients to mixing bowl and mix together with bare hands (or gloves). Be sure to not over mix the ingredients but make sure all items are incorporated evenly.
Line a baking sheet with a piece of parchment paper or non-stick foil.
Using an ice cream scoop, roll out meatballs about the size of a golf ball. If you don’t have a scoop, you can just simply eye ball.
Bake for 15 min.
Take the meatballs out of the oven and let them simmer in your sauce while you prepare your polenta.
Add 4 cups of chicken stock or broth to a large saucepan and allow to come to a boil.
Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Add in the salt and pepper and stir until combined for about 5-10 minutes, until thick.