Get your prep done before you start cooking. Finely chop the onion, mince the garlic and chop the parsley.

Add ground chicken and the ingredients for the meatballs to a bowl. Mix with your hands, just until combined. Roll into 2-tablespoon sized balls. Will make about 18 meatballs.

Heat oil and butter over medium in a nonstick skillet. Add meatballs and brown on all sides, about 6 minutes, turning them frequently. Remove from skillet.

To the same skillet, add onion and garlic, cook until soft. Stir in salt, pepper, Italian seasoning and tomato paste. Cook for 1 minute. Deglaze with chicken broth. Simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

Add chili flakes, puréed tomatoes and parsley. Stir in Parmesan and bring to a simmer. Return meatballs and their released juices to the skillet, stir to coat the meat with sauce. Simmer until the meatballs are cooked through, about 10 minutes. 

Meanwhile, make the polenta. In a saucepan, bring chicken broth and milk to a simmer. Slowly whisk in the polenta, salt and pepper. Stir continuously, about 2-3 minutes, over low heat. Turn off the heat. Stir in the grated Parmesan. Add butter and stir to combine. If the polenta thickens too much, thin with some additional milk or water. Add more salt and pepper, if needed.

Serve immediately! Enjoy!