Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a mixing bowl, combine the ground beef, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined, then roll into 12 meatballs about 1 1/2 inches wide.

Place the meatballs on the baking sheet and bake for 15 minutes.

While the meatballs bake, roll out the pizza dough on a lightly floured surface. Cut it into thin strips about 1/4 inch wide.

Remove the meatballs from the oven. Wrap several dough strips around each meatball, leaving small gaps for the face. Add two olive slices to each meatball for eyes. Return to the oven for 10 more minutes until the dough is golden.

Meanwhile, bring the chicken broth to a boil in a medium pot. Slowly whisk in the cornmeal. Reduce heat to low and cook, stirring often, for 10 minutes until thick.

Stir the Parmesan, butter, and milk into the polenta until smooth and creamy.

Spoon the polenta onto plates and top with the mummy meatballs.