Halve ciabatta lengthwise. Stem and mince parsley. Mince garlic..

Add ground pork, meatloaf seasoning, and half the parsley (reserve remaining for garnish) to a medium mixing bowl. Add garlic, 1 Tbsp. olive oil, and fennel to a cold, medium non-stick pan. Place pan over medium heat, and cook, stirring occasionally, until garlic is golden brown and aromatic, 2-3 minutes. Transfer garlic and fennel to bowl with pork. Carefully combine pork mixture thoroughly, ensuring meat is evenly seasoned. Reserve pan; no need to wipe clean.

Form pork mixture into eight golf ball-sized meatballs. Return pan used to cook garlic to medium-high heat. Add 1/2 tsp. olive oil and meatballs to hot pan. Cook, flipping meatballs often, until browned on all sides, 4-5 minutes.

Transfer meatballs to one half of prepared baking sheet. Wipe pan clean and add pizza sauce to pan. Place pan on stove top. The sauce will warm from residual heat in pan; no need to heat. Place ciabatta on other half of baking sheet. Top with mozzarella. Bake until cheese is golden brown and meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. While meatballs and cheesy bread cook, make polenta.

Bring a small pot with 21/4 cups water to a boil. Once water is boiling, reduce to a simmer. Add polenta, whisking often, until polenta is smooth, 4-6 minutes. Remove from burner, add butter, and whisk until thick and porridge-like. Season to taste with salt and pepper.

Scoop a serving of polenta into a shallow bowl or a high-sided plate. Top with sauce and meatballs. Garnish with remaining parsley. Halve cheesy bread diagonally and serve alongside.