1-First: preheat your oven to 450°F (230°C) and lightly oil a 9 x 13-inch baking dish to get everything set up. In a large bowl, combine the ground beef, ricotta cheese, eggs, breadcrumbs, chopped parsley, oregano, salt, red pepper flakes, and ground fennel seed mix it all by hand until it’s well blended. Shape the mixture into 1½ to 2-inch meatballs and arrange them tightly in the prepared baking dish for even cooking.

2-Roast: the meatballs in the oven for 20 minutes until they’re cooked through, then drain any excess grease to keep things tidy. While that’s happening, heat the extra virgin olive oil in a skillet over medium heat and cook the garlic until it’s lightly browned don’t let it burn! Add the crushed tomatoes, tomato paste, dried basil, and oregano, then let the sauce simmer gently for about 20 minutes until it reduces a bit.

3-Pour: the sauce over the meatballs, turn them to coat evenly, and pop them back in the oven for another 15 to 20 minutes. Meanwhile, for the polenta, bring the water to a boil and gradually whisk in the cornmeal to avoid lumps. Reduce the heat and stir frequently for 15 to 20 minutes until it thickens.

4-Stir: in the butter and grated cheese until everything melts smoothly, then season with salt and pepper. Serve the hot polenta in warmed bowls, topped with the meatballs and sauce for a comforting finish.