Prepare the breadcrumb mixture: In a small bowl, combine the fresh breadcrumbs and milk. Stir gently and let it sit for 5 minutes. The breadcrumbs will absorb the milk, turning into a soft, thick paste—this is your panade, and it is the secret to tender meatballs. You should feel a soft, almost spongy texture when you press it with your finger.

Mix the meatball base: In a large bowl, place the beef mince, grated onion, minced garlic, the soaked breadcrumb mixture, beaten egg, grated Parmesan, parsley, salt, and pepper. Using your hands, gently mix everything together until just combined. The mixture should feel cohesive but not overworked; if it looks a little sticky, that is exactly right. Overmixing will make the meatballs dense, so stop as soon as you see no dry patches of breadcrumb.

Form the meatballs: Lightly wet your hands with cold water to stop the mixture from sticking. Roll the mixture into 20 to 24 even-sized balls, each about the size of a walnut. Place them on a plate or tray as you go. You should hear a faint, soft squelch as you roll—that is the moisture content doing its job.

Brown the meatballs: Heat the olive oil in a large, deep skillet or sauté pan over a medium-high heat. Once the oil shimmers and you see a faint wisp of smoke, carefully place half the meatballs in the pan, ensuring they are not touching. Let them cook undisturbed for 3 to 4 minutes. You will hear a satisfying sizzle, and the bottoms should turn a deep, golden brown. Using tongs, turn them gently and brown the other side for another 3 minutes. The meatballs will not be cooked through at this stage, and that is fine. Transfer them to a plate and repeat with the remaining meatballs. The kitchen should smell rich and savoury at this point.

Build the marinara sauce: Reduce the heat to medium. In the same pan, add the tomato purée and stir it around for about 30 seconds. You will see it darken slightly and smell a deeper, roasted tomato aroma. Pour in the tinned chopped tomatoes, dried oregano, and red pepper flakes if using. Stir well, scraping up any browned bits from the bottom of the pan—those bits are pure flavour. The sauce will look a little chunky and raw at first.

Simmer the meatballs in the sauce: Carefully return all the browned meatballs to the pan, nestling them into the sauce. Bring the sauce to a gentle simmer—you should see small bubbles breaking the surface, not a furious boil. Cover the pan partially with a lid, leaving a small gap for steam to escape, and cook for 15 minutes. The sauce will thicken slightly and turn a vibrant red, while the meatballs will release their juices into the sauce, enriching it further. The smell will be deeply aromatic with oregano and tomato.

Finish and serve: After 15 minutes, check that the meatballs are cooked through by cutting one in half—the centre should be brown with no pink remaining, and the juices should run clear. The sauce should be glossy and thick enough to coat the back of a spoon. Tear a few fresh basil leaves over the top just before serving. The final dish should look rustic, with glossy meatballs peeking out from a rich, red sauce.