Prepare the Panade: In a small bowl, combine the fresh breadcrumbs and milk. Stir them together until the breadcrumbs have absorbed all the liquid, forming a thick, wet paste. Let this sit for 5 minutes while you prepare the other ingredients.

Mix the Meatball Base: In a large mixing bowl, combine the turkey mince, beaten egg, minced garlic, grated Parmesan, fresh parsley, dried oregano, salt, and pepper. Add the panade mixture. Using your hands, gently mix everything together until just combined. The mixture will feel quite soft and a little sticky. Avoid overmixing, as this can make the meatballs dense.

Form the Meatballs: Lightly wet your hands with cold water to stop the mixture from sticking. Roll the mixture into golf ball-sized rounds (about 40g each). You should get around 16-18 meatballs. Place them on a plate or baking tray lined with baking paper.

Brown the Meatballs: Heat the olive oil in a large frying pan or deep skillet over a medium-high heat. Once the oil is shimmering and a test piece of meatball sizzles immediately, carefully place the meatballs in the pan in a single layer. You may need to do this in two batches to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until they are deeply browned on all sides. You'll hear a satisfying sizzle, and the kitchen will fill with a rich, savoury aroma. The meatballs do not need to be cooked through at this stage. Transfer them to a clean plate and set aside.

Build the Sauce Base: Reduce the heat to medium. In the same pan, add the finely diced onion. Sauté for 5-6 minutes, scraping up the browned bits from the bottom of the pan with a wooden spoon. The onion will become soft and translucent, and the smell will be sweet and fragrant. Add the sliced garlic and cook for a further 1 minute, until it becomes fragrant but not coloured.

Develop the Tomato Flavour: Stir in the tomato paste and cook for 2 minutes. The paste will darken from a bright red to a deeper, brick-red colour, and its smell will become sweeter and more concentrated. This step is crucial for a deep, rich marinara.

Simmer the Sauce: Pour in the tinned chopped tomatoes, dried basil, dried oregano, and sugar (if using). Stir everything together, then bring the sauce to a gentle simmer. You'll see small bubbles breaking the surface. Season with a pinch of salt and pepper.

Finish Cooking the Meatballs: Gently return the browned meatballs to the simmering sauce. Spoon some of the sauce over the tops of the meatballs. Cover the pan with a lid, leaving it slightly ajar to allow steam to escape. Reduce the heat to low and let everything simmer gently for 20-25 minutes. The meatballs will become tender and fully cooked through, and the sauce will have thickened. The colour of the sauce will be a deep, rich red, and the texture will be slightly thicker and more cohesive. The meatballs will feel firm but still springy to the touch. Taste the sauce and adjust the seasoning with more salt and pepper if needed.