Prepare the Meatballs:

1. Combine the Meatball Ingredients: In a large mixing bowl, combine the ground beef or chicken, breadcrumbs, grated Parmesan (if using), egg, minced garlic, oregano, parsley, cumin, black pepper, and salt. Mix well until everything is evenly combined. Be careful not to overmix, as this can make the meatballs tough.

2. Shape the Meatballs: Using your hands, form the mixture into small, round meatballs (about 1.5 inches in diameter). You should be able to make about 18-20 meatballs, depending on the size.

3. Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs and cook in batches, turning them occasionally to ensure they brown evenly on all sides. Cook for about 6-8 minutes, or until they are golden brown. Remove the meatballs from the skillet and set them aside.

Make the Tomato Sauce:

4. Prepare the Sauce: In the same skillet, add another tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes, or until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

5. Add the Tomatoes and Spices: Pour in the crushed tomatoes, dried basil, oregano, and red pepper flakes (if using). Stir to combine, and let the sauce simmer for 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

6. Simmer the Meatballs in Sauce: Carefully return the browned meatballs to the skillet, spooning some of the tomato sauce over the top. Reduce the heat to low and let the meatballs simmer in the sauce for about 20-25 minutes, until they are cooked through and have absorbed some of the sauce’s flavor.

Prepare the Polenta:

7. Cook the Polenta: While the meatballs are simmering, bring 4 cups of water (or chicken broth) to a boil in a large pot. Slowly add the polenta, whisking continuously to prevent lumps from forming.

8. Simmer the Polenta: Once the water has been absorbed, reduce the heat to low and cook the polenta for about 20-25 minutes, stirring frequently to avoid sticking. Add the butter and cream, and stir until the polenta becomes smooth and creamy. Season with salt and pepper to taste.

9. Finish the Polenta: Once the polenta has reached a smooth and creamy consistency, stir in the grated Parmesan cheese (if using) for added richness. Remove the pot from the heat and set aside.

Assemble the Dish:

10. Serve the Polenta and Meatballs: Spoon a generous amount of creamy polenta onto each plate. Top with a few meatballs and a ladle of the tomato sauce. Sprinkle with fresh parsley or basil and additional Parmesan cheese, if desired.