Prepare the panade: In a large mixing bowl, combine the fresh breadcrumbs with the milk. Let it sit for 5 minutes until the bread has absorbed the liquid and formed a soft, thick paste. This is your secret to juicy meatballs.

Mix the meatball base: Add the beef mince, egg, minced garlic, Parmesan, parsley, salt, and pepper to the bowl with the panade. Using your hands—the best tool for the job—gently mix everything together until just combined. The mixture should feel soft but not sticky. Overworking it at this stage will make the meatballs dense.

Shape the meatballs: Dampen your hands slightly with cold water to prevent sticking. Roll the mixture into golf ball-sized rounds (about 40g each). You should get around 16 meatballs. Place them on a tray and refrigerate for 15 minutes. This helps them hold their shape during searing.

Start the sauce: While the meatballs chill, heat 1 tablespoon of olive oil in a large, deep-sided frying pan or Dutch oven over a medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and translucent. The smell should be sweet, not burnt. Add the remaining minced garlic and cook for another 30 seconds until fragrant.

Sear the meatballs to perfection: In a separate large frying pan, heat the remaining 2 tablespoons of olive oil over a medium-high heat. Carefully place the meatballs in the hot oil, ensuring they are not touching. Sear for 3-4 minutes per side, turning gently with tongs, until a deep, golden-brown crust forms. You’ll hear a satisfying sizzle, and the kitchen will fill with a rich, savoury aroma. The crust is crucial for flavour.

Build the marinara: Pour the tinned chopped tomatoes into the pan with the softened onion and garlic. Stir in the dried oregano, chilli flakes (if using), and balsamic vinegar. Bring the sauce to a gentle simmer; you’ll see small bubbles breaking the surface, not a rolling boil.

Simmer together: Gently nestle the seared meatballs into the simmering sauce. Reduce the heat to low, cover the pan, and let it cook for 20 minutes. The sauce will thicken slightly, and the meatballs will finish cooking through. You’ll notice the colour deepen from bright red to a richer, rustier hue.

Finish and serve: Uncover the pan and let the sauce simmer for another 5 minutes to concentrate the flavours. Taste for seasoning, adding a pinch more salt or pepper if needed. Garnish with fresh basil leaves just before serving.