I've tried several times to cover the ball pan with fondant and I always get the same results. There is either a mess of fondant underneath or in the back. There a puckers or wrinkles and eventually tears.There is just too much fondant. What is the best way to do this? I need to know some tips or hints on how to do this properly. Anyone have any suggestions?

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I have not tried this but I have read about it. They say to put your cake like on a coffe can, something that is smaller in diameter so that the fondant hangs over your cake and the extra fondant will be below the cake and not do that.
Like I said, have never tried it, but was going to this weekend.

I don't think there is a way to cover a complete ball without wrinkles/folds using one single piece of fondant. Depending on what you're doing with the cake, you can do it in two pieces - each half ball (from the round side to the flat side), then put them together. I did that with a teapot cake in my pics...but you've got to be able to cover the seam w/something. It wouldn't really work if you were trying to make a sports ball.

anyone else?

you cut the bottom...I cut our inverted triangles and ( fat side out pointy side in) and then match up the seams.

I usually elevate my cakes on top of something smaller as well.