Thoroughly mix together all the meat, fat back, and prosciutto with cubed bread, fennel seed, red pepper, oregano, parsley, cumin (optional), and salt thoroughly.
Fold in beaten eggs, ricotta, parmesan, and milk. Sear off a pinch of the mixture, taste, and adjust seasoning if necessary.
Form into meatballs about 2 inches in diameter.
Heat 2 tablespoons of oil in a large pan and sear the meatballs evenly on all sides on medium-low heat. Cover and braise in tomato sauce (recipe below) at 300°F for 2 1/2 – 3 hours.
Put the canned tomatoes (juice too) through ricer.
In a pot, sautée the garlic in the olive oil until fragrant, 30 seconds. Add the red pepper flakes and dried oregano, cook briefly until fragrant. Add the tomatoes, salt, sugar.
Simmer for 1 hour.
Toss in bruised basil leaves, stir, and take off the heat to steep.