Ricotta-Filled Meatballs With Fennel and Chili

INGREDIENTS

• 1/2 pound fresh ricotta cheese
• 3 cloves garlic, minced
• Fennel pollen, for topping (optional)
• 1 1/2 tablespoons fennel seeds, toasted and ground
• Cooked bucatini or spaghetti, for serving (optional)
• 1/2 cup grated pecorino romano cheese
• 1/2 pound ground beef
• Kosher salt and freshly ground pepper
• 2 slices white bread, torn into small pieces
• 1 cup milk
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1/2 cup grated parmesan cheese
• 3/4 cup canola oil
• Zest of 1 lemon, finely chopped
• 1 tablespoon red pepper flakes, plus more for topping
• 1 large egg
• 1/2 pound ground veal
• 1 small onion, finely diced
• 1/2 pound ground pork
• 1 bulb fennel, finely diced
• 8 cups tomato sauce
• 1 bunch parsley, leaves finely chopped