1-In a large bowl, mix the ground beef, ricotta cheese, eggs, breadcrumbs, parsley, oregano, salt, red pepper flakes, and fennel seed thoroughly by hand until well combined.

2-Form the mixture into 1 1/2 to 2 inch golf-ball sized meatballs using a scoop or by hand for uniform size.

3-Preheat the oven to 450°F (232°C) and coat a 9 x 13 inch baking dish with olive oil. Place the meatballs tightly in even rows, touching each other, in the baking dish and roast for 20 minutes until firm and cooked through. Drain excess grease, keeping the oven on.

4-While the meatballs roast, heat the extra virgin olive oil in a skillet over medium heat and cook the garlic until lightly browned. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper, then simmer on low for about 20 minutes, stirring frequently.

5-Coat the roasted meatballs with the sauce and return them to the oven for another 15 to 20 minutes. Meanwhile, boil water in a pot, slowly whisk in the corn meal to avoid lumps, reduce to a gentle boil, and cook, stirring often, for 15 to 20 minutes until thickened.

6-Lower the heat for the polenta, stir in butter and grated cheese until melted, and season with salt and pepper. Serve immediately in bowls topped with meatballs and sauce.