Finely chop 2 of the garlic cloves and set aside. Take the 2 remaining garlic cloves and the parsley and chop together so both are finely chopped and the flavors are combined. In a large bowl, combine the ground pork with the parsley-garlic mixture, pecorino, breadcrumbs, half the onion, and the soaked fennel seeds. Season with salt and pepper, then mix in the beaten eggs. Spread some flour on a plate. Using your hands, form the meat mixture into balls (about the size of a golf ball). Flatten them slightly, dust with flour, and shake off the excess. To make the sauce, heat 1 tablespoon of the olive oil in a heavy-bottom saucepan. Add the chopped garlic and remaining chopped onion and cook gently until softened but not colored. Add the tomatoes and oregano and season with salt and pepper. Cover and cook over high heat until the tomatoes have reduced to a sauce, about 10 minutes. To cook the meatballs, heat the remaining 1 tablespoon olive oil in skillet. Add the meatballs and cook until golden brown all over.
