Prepare the Meatball Mixture: In a small bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes until the milk is absorbed. This is the secret to moist meatballs!

Combine the Ingredients: In a large mixing bowl, add the soaked breadcrumbs, beef mince, finely chopped onion, minced garlic, grated Parmesan, beaten egg, oregano, smoked paprika, crushed fennel seeds, and chilli flakes. Season generously with salt and pepper.

Mix and Rest: Using your hands, gently combine all the ingredients until they are just mixed. What works best for me is to avoid overworking the mixture, as this can make the meatballs tough. Cover the bowl and let it rest in the fridge for 10-15 minutes for the flavours to develop.

Form and Brown the Meatballs: Lightly wet your hands and roll the mixture into about 16 evenly-sized meatballs (roughly the size of a golf ball). Heat a tablespoon of olive oil in a large, heavy-based pan or casserole dish over a medium-high heat. Brown the meatballs in batches for 5-7 minutes, turning until they have a lovely brown crust on all sides. Don't worry about cooking them through at this stage. Set them aside on a plate.

Start the Sauce: In the same pan, reduce the heat to medium and add the sliced garlic. Cook for about 1 minute until fragrant, but don't let it brown. Pour in the two tins of chopped tomatoes and the teaspoon of sugar. Season with salt and pepper.

Simmer and Finish: Bring the sauce to a gentle simmer. Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let them simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Serve: Just before serving, stir the torn fresh basil leaves through the sauce. Serve immediately with your favourite pasta, crusty bread, or some Crispy Oven Roasted Potatoes.