Ricotta Meatballs

I served these with The Splendid Table's saffron tomato sauce. Delicious. https://www.splendidtable.org/recipes/saffron-tomato-sauce

I have found that baking my meatballs in the oven on a parchment lined sheet pan, yields perfectly cooked meatballs. Frying sometimes lends itself to meatballs that fall victim to burning, sticking and sometimes breaking up if stuck and non-mobile. I normally bake my meatballs (usually scooped 2 TBS each) at 350 F for 15 minutes, or until my thermopen tells me the internal temperature is at least 145 F. Any suggestions for this recipe, where you're using a fragile cheese in the mixture. Thanks.......

Looks like Polenta.

That's polenta. It's made from ground cornmeal.

can't wait to try the meatball recipe but also would like to know what the meatballs are sitting in, in the picture.