Baked Pasta Porchetta Meatballs

Name: Baked Pasta & Porchetta Meatballs
Ingredients: For the porchetta meatballs; 2 pounds ground pork; 1 1/2 cups whole-milk ricotta; 3 garlic cloves, minced; 2 teaspoons finely grated orange zest (from 1 large or 2 small oranges); 2 teaspoons fennel seed, lightly crushed or chopped; 1 tablespoon finely chopped rosemary; 1/2 cup finely chopped parsley; 1/2 cup freshly grated Parmesan cheese; 2 teaspoons kosher salt; Freshly ground black pepper; 2 tablespoons olive oil, plus more for greasing pan; For rest of dish; 2 28-ounce cans whole tomatoes; 8 tablespoons butter; 1 medium fennel bulb, trimmed and sliced lengthwise into six to eight pieces; Kosher salt, to taste; 1 pound pasta, such as penne or medium shells; 1 1/2 cups cubed or shredded mozzarella; Freshly grated Parmesan cheese, for serving