Beyond “Meat” Balls

Preheat oven to 375°F. Stir together half-and-half, Parmesan, onion, parsley, basil, garlic, oregano, and egg in a medium bowl until combined. Add ground “meat”, and sprinkle with salt and pepper. Add breadcrumbs, and use hands to combine mixture. 

Form mixture into 12 (2-inch) balls, and place on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until browned and cooked through, about 15 minutes.  

Meanwhile, heat marinara in a saucepan over medium, stirring occasionally until hot, 5 minutes. Add cooked meatballs to marinara, and cook until heated through, about 10 minutes. Garnish with parsley and basil. Serve with polenta, over pasta, in toasted French bread, or as is!