Make the Panade: In a small bowl, combine the fresh breadcrumbs and whole milk. Let them sit for 10 minutes until the crumbs have fully absorbed the liquid and formed a thick, porridge-like paste. You should be able to press it with a spoon and see no dry crumbs.

Mix the Meatballs: In a large mixing bowl, combine the turkey mince, the panade, the beaten egg, grated Parmesan, 2 minced garlic cloves, crushed fennel seeds, nutmeg, parsley, and a generous pinch of salt and black pepper. Use your hands to gently mix everything together—don’t overwork it. The mixture should feel soft, moist, and slightly tacky but hold together when pressed. Cover the bowl and refrigerate for 15 minutes; this firms up the fat and makes rolling much easier.

Roll the Meatballs: With damp hands (this stops the mixture sticking), roll the turkey mixture into golf ball-sized spheres, about 35-40g each. Place them on a tray lined with baking paper. You should have around 22-24 neat, uniform balls. The surface should feel smooth and slightly damp.

Brown the Meatballs: Heat 1 tablespoon of the olive oil in a large, heavy-based saucepan or Dutch oven over a medium-high heat. Working in two batches to avoid crowding the pan, add half the meatballs. Cook for 4-5 minutes, turning gently with tongs, until they are deeply golden brown on all sides. You’ll hear a satisfying sizzle, and the kitchen will fill with a nutty, savoury aroma. Transfer the browned meatballs to a plate and repeat with the remaining oil and meatballs. The meatballs will not be cooked through at this stage—just beautifully coloured.

Build the Marinara Base: Reduce the heat to medium. In the same pot (with all those lovely brown bits), add the remaining tablespoon of olive oil. Tip in the diced onion, carrot, and celery (the soffritto). Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened and turned a pale golden colour. The aroma will shift from raw to sweet and earthy. Add the remaining minced garlic and cook for just 30 seconds until fragrant—do not let it burn.

Simmer the Sauce: Stir in the tomato purée and cook for 2 minutes, scraping the bottom of the pot to lift up the fond. The purée will darken to a deep brick red. Pour in the chopped tomatoes, add the dried oregano, bay leaf, a pinch of sugar, and season with salt and pepper. Bring the sauce to a gentle bubble—you want to see lazy bubbles breaking the surface, not a rolling boil.

Finish the Dish: Gently nestle the browned meatballs back into the simmering sauce, along with any juices that have collected on the plate. Partially cover the pot with a lid (leave a small gap for steam to escape) and let it simmer very gently for 25-30 minutes. The sauce should reduce slightly and thicken, and the meatballs will absorb the tomato flavour. You’ll know they’re ready when they feel firm to the touch and have a slightly springy texture. Taste the sauce and adjust the seasoning—you might want another crack of black pepper or a pinch more salt.