Prepare the Meatball Mixture: In a large mixing bowl, combine the turkey mince, grated onion, minced garlic, breadcrumbs, beaten egg, dried oregano, smoked paprika, salt, and pepper.

Mix Gently: Using your hands, gently mix the ingredients until they are just combined. Overworking the mixture can make the meatballs tough. I find that using a light touch is the most important step for achieving a tender result.

Shape the Meatballs: Lightly dampen your hands with water to prevent sticking. Roll the mixture into approximately 16-20 evenly sized balls, about the size of a golf ball. Place them on a plate or baking tray.

Brown the Meatballs: Heat 1 tbsp of olive oil in a large, non-stick frying pan or skillet over a medium-high heat. Carefully add the meatballs in a single layer (you may need to do this in two batches). Brown them on all sides for about 5-6 minutes, turning them gently. They don't need to be cooked through at this stage. Remove them from the pan and set aside.

Start the Sauce: In the same pan, reduce the heat to medium and add the remaining 1 tbsp of olive oil. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent. Add the sliced garlic and cook for another minute until fragrant.

Simmer the Sauce: Pour in the two tins of chopped tomatoes, the dried oregano, and the optional sugar. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.

Combine and Cook: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let it simmer gently for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. For more detailed guidance on poultry temperatures, the Food Standards Agency offers excellent advice.

Serve: Taste the sauce and adjust the seasoning with salt and pepper if needed. Scatter over the fresh chopped basil or parsley and serve immediately.