Pepperoni Meatballs

Name: Pepperoni Meatballs
Ingredients: Extra-virgin olive oil, for greasing and drizzling; 10 ounces boneless beef short rib, cut into 1/2-inch chunks; 10 ounces boneless beef chuck, cut into 1/2-inch chunks; 8 ounces beef brisket, cut into 1/2-inch chunks; 4 ounces beef fat, cut into 1/2-inch chunks; 7 slices white bread, cut into 1/2-inch chunks; 6 cloves garlic, chopped; Kosher salt; 2 tablespoons Calabrian chili powder; 1 1/2 teaspoons Calabrian chili paste; 3 1/2 teaspoons fennel seeds; 1 teaspoon anise seeds; 3 teaspoons dried oregano; 1/4 cup dry red wine; 3/4 cup fresh ricotta cheese; 3 large eggs, lightly beaten; 1 28-ounce can whole plum tomatoes, crushed by hand; 1 bunch basil, leaves torn; Grated grana padano, for topping; Crusty bread, for serving (optional)