Preheat your oven and prep the pan. Set your oven to 200°C (180°C fan). Line a large, rimmed baking sheet with baking parchment or foil. This step is non-negotiable for the minimal cleanup I promised.

Soak the breadcrumbs. In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes. You’ll notice the mixture becomes thick and pasty, which is exactly what you want.

Mix the meatball base. In a large mixing bowl, combine the beef mince, beaten egg, soaked breadcrumbs, minced garlic, grated onion, dried oregano, salt, and pepper. Use your hands to mix gently until everything is just combined. Overmixing will make the meatballs dense. The mixture should feel soft and slightly tacky to the touch.

Shape the meatballs. Roll the mixture into golf-ball-sized rounds, about 25-30g each. You should get roughly 16-20 meatballs. Place them on one half of your prepared baking sheet. As you roll them, you’ll feel the mixture holding together nicely without being sticky.

Prepare the green beans. In the same bowl you used for the meat (to save on washing up), toss the trimmed green beans with the olive oil, tomato purée, and balsamic vinegar. Use your hands or a spoon to coat them evenly. The beans should look glossy and slightly red from the purée.

Arrange the pan. Spread the green beans in a single layer on the other half of the baking sheet. Make sure the beans aren’t piled on top of each other, or they’ll steam rather than roast. The meatballs and beans should have a bit of space between them.

Roast until golden and tender. Place the sheet pan in the preheated oven and roast for 20-25 minutes. Halfway through, give the pan a gentle shake to turn the beans. You’ll know it’s done when the meatballs are browned and firm to the touch, and the green beans are wrinkled and starting to caramelise at the edges. The smell of roasting tomatoes and balsamic will fill your kitchen.

Rest and serve. Remove the pan from the oven and let it sit for 2-3 minutes. This allows the juices to settle back into the meatballs. Sprinkle with fresh parsley if you like, and serve straight from the pan.