In a bowl, immerse the bread in the milk until fully absorbed, which should take around 5 minutes.
In a large mixing bowl, mix together the beef, ricotta, Parmesan, egg, lemon zest, crushed red pepper, parsley, fennel pollen, kosher salt, and black pepper. Remove any excess milk from the bread and distribute the bread throughout the bowl. Thoroughly combine the meat mixture, then shape it into eighteen 1 ½-inch balls and place them on a baking sheet.
In a cast-iron skillet, heat 2 tablespoons of canola oil. Cook half of the meatballs over medium heat, turning occasionally, until they are golden brown and no longer pink inside, which should take about 15 minutes. Repeat this process with the remaining 2 tablespoons of canola oil and the rest of the meatballs.
Serve garnished with Parmigiano, chopped oregano, and a sprinkle of sea salt.