In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, salt, pepper, finely chopped onion, and minced garlic. Mix thoroughly and roll into meatballs.

Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides for approximately 8–10 minutes.

In the same skillet, sauté diced onion, carrot, and celery over medium heat for about 5 minutes. Stir in the tomato paste and cook for an additional minute.

Pour in the red wine and chicken broth, scraping up any brown bits from the bottom. Let it simmer for 15-20 minutes.

Return the meatballs to the skillet with the sauce and simmer for an additional 20-30 minutes over low heat until cooked through.

In a saucepan, bring water (or broth) to a boil. Gradually whisk in polenta, stirring continuously. Cook for 10-15 minutes until thickened.

Stir in butter and grated Parmesan cheese until smooth.

To serve, plate the creamy polenta, top with meatballs, and garnish with parsley.