In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, salt and pepper. Add chopped onion and garlic. Combine and form into meatballs.

Heat olive oil in a skillet over medium heat. Add meatballs and brown for 5-7 minutes. Remove and set aside.

In the same skillet, add more olive oil if needed and sauté diced onion, carrot, and celery for about 5 minutes until soft. Stir in tomato paste and cook for 2 minutes, then pour in red wine and chicken broth.

Return meatballs to skillet, cover and braise for 20-30 minutes, turning occasionally.

In a saucepan, bring water or chicken broth to a boil. Slowly whisk in polenta and stir until thick and creamy. Stir in butter and Parmesan cheese.

Serve polenta topped with meatballs and sauce. Garnish with parsley.