Prepare the Meatball Mixture: In a large mixing bowl, combine the beef mince, beaten egg, fresh breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, onion powder, black pepper, and sea salt. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can lead to tough meatballs. The mixture should feel slightly sticky but hold its shape when pressed.

Form the Meatballs: Lightly oil your hands to prevent sticking. Scoop out roughly 2 tablespoons of the mixture for each meatball and roll it between your palms to form a smooth, uniform ball, about 3-4 cm in diameter. Continue until all the mixture is used. You should have around 18-20 meatballs.

Brown the Meatballs: Heat 1 tablespoon of olive oil in a large frying pan or skillet over a medium-high heat. Once the oil shimmers, carefully place half of the meatballs into the pan, ensuring they are not overcrowded. You’ll hear a satisfying sizzle as they hit the hot pan. Cook for 3-4 minutes, turning occasionally, until they are beautifully browned on all sides, sporting a rich, caramelised crust. Remove the browned meatballs and set aside on a plate. Repeat with the remaining 1 tablespoon of olive oil and the second batch of meatballs.

Sauté Aromatics (Optional): If there's any residual oil and browned bits in the pan, you can add another clove of minced garlic and a finely chopped small onion (if using) and sauté for 2-3 minutes until softened and fragrant, giving off a sweet, pungent aroma. This builds an extra layer of flavour for your sauce.

Simmer the Sauce: Pour the can of chopped tomatoes and beef stock into the same pan. Stir well, scraping up any delicious browned bits from the bottom of the pan – these add immense flavour to your sauce. If desired, stir in the caster sugar to balance the acidity of the tomatoes. Bring the sauce to a gentle simmer; it will begin to bubble lazily around the edges.

Combine and Cook: Carefully return all the browned meatballs to the simmering sauce, nestling them gently amongst the tomatoes. Reduce the heat to low, cover the pan, and let everything simmer for 15-20 minutes. The sauce will thicken slightly, and the meatballs will become incredibly tender, absorbing the rich flavours. When ready, the sauce will have deepened in colour and aroma, and the meatballs will be cooked through, feeling firm yet yielding.

Serve: Taste the sauce and adjust seasoning if needed. Garnish with fresh basil leaves, if using, and an extra sprinkle of grated Parmesan cheese. Serve immediately.