Ricotta-Filled Meatballs With Fennel and Chili

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1/2 pound fresh ricotta cheese

1/3 cup extra-virgin olive oil, plus more for drizzling

1 bulb fennel, finely diced

1 small onion, finely diced

3 cloves garlic, minced

2 slices white bread, torn into small pieces

1 cup milk

1/2 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

1 large egg

Zest of 1 lemon, finely chopped

1 tablespoon red pepper flakes, plus more for topping

1 1/2 tablespoons fennel seeds, toasted and ground

1/2 cup grated pecorino romano cheese

1/2 cup grated parmesan cheese

1 bunch parsley, leaves finely chopped

Kosher salt and freshly ground pepper

3/4 cup canola oil

8 cups tomato sauce

Cooked bucatini or spaghetti, for serving (optional)

Fennel pollen, for topping (optional)