Preheat oven to 400F. Pour the marinara sauce into a 9 x 13 inch baking dish (approximately 2.5 quart).

In a large bowl, combine all the spices from the coriander to the nutmeg and mix well.

Add 2 tablespoons of the spice mix to the marinara sauce and gently stir to combine.

Add the ground beef, egg, and mint to the bowl containing the rest of the spice mixture and mix well using your hands. Form ~1 inch meatballs and place them gently into the spiced marinara sauce. Cover with aluminum foil and bake at 400F for 20 minutes (Hint: Roast the green beans at this time!). Carefully remove the aluminum foil after 20 minutes and cook uncovered for another 10 minutes, or until the meatballs are fully cooked.

Make the green beans: Add 1 tablespoon olive oil to another 9 x 13 baking dish. Add the green beans and season generously with salt and pepper. Shake the baking dish back and forth to season the green beans and coat them in oil. Roast the green beans at 400F for about 20 minutes, or to your liking (hint: they can be taken out of the oven the same time that you remove the foil from the meatballs dish.

Make the polenta: As soon as the meatballs and green beans are baking: Add 4 cups water, butter, and salt to a pot and bring to a boil. Slowly add the cornmeal while stirring, and lower the heat to very low (if it is too high, hot polenta might splash out!). Continue cooking for ~20-25 minutes stirring every 2-3 minutes until cooked to your liking. I like my polenta a little coarser with some texture, so I cook it around 20 minutes.

To serve: arrange 4-5 meatballs and a few tablespoons of sauce over a cup of polenta. Add the green beans on the side. Add a few shavings of Parmesan.