Ricotta Polenta with Drunken Meatballs

Ingredients

• 7 ounces instant polenta
• 2 cups chicken broth
• 2 cups whole milk
• 7 ounces whole milk ricotta
• 3 ounces grated Parmesan
• 2 tbsp unsalted butter
• salt (to taste)
• black pepper (to taste)
• 1.1 pounds ground meat (I used 70% pork with 30% beef)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp sweet paprika
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp dried onion
• ¼ tsp nutmeg
• 1 egg
• 2 tbsp breadcrumbs
• 2 yellow onions (thinly sliced)
• 3 garlic cloves (minced)
• 1 cup brown beer (use a dark beer with dominant malty sweet flavors)
• 1 cup chicken broth
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 1 tsp yellow mustard
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp flour
• chopped chives (for serving)