To make the meatballs, combine the parmesan, ricotta, eggs, salt, chile flakes, pepper, and 1 teaspoon oregano in a mixing bowl. Fold the meat in until just combined. Chill overnight.
Preheat the oven to 500°F.
To make the sauce, heat the olive oil in a small saucepan. Add the garlic and remaining oregano and cook for 1 minute, until fragrant. Add a pinch of chile flakes and cook for 1 to 2 minutes.
Stir in the crushed tomatoes and bring to a simmer for 20 minutes. Season with salt and pepper.
Form the meat mixture into 2-inch meatballs and arrange in a baking dish with sides. Roast for 8 minutes, turn the meatballs, and continue to cook until they register an internal temperature of 165°F. Add the sauce to the baking dish and cook for 25 minutes.
Meanwhile, in a large pot, bring the water, milk, butter and salt to a boil. Reduce the heat to low and whisk in the polenta. Cook, stirring regularly, for 20 minutes. Fold the cheese into the polenta and cook for 10 more minutes. Season with salt and pepper.
To serve, divide polenta between plates. Top with meatballs and sauce and garnish with shaved cheese and parsley.