In a large bowl, combine the beef mince, finely diced onion and garlic, panko breadcrumbs, milk, dried oregano, chopped parsley, salt, pepper, and chilli flakes.

Mix the ingredients until just combined, then shape the mixture into meatballs. Place in the fridge to set whilst you are making the sauce.

In a saucepan, heat the olive oil in low-medium. Add in the diced onion and cook for around 5 minutes until softened, then stir in the diced garlic and chilli flakes, cook gently for a further few minutes until fragrant.

Add the chopped tomatoes and water (or beef stock) to the pan. Season with a big pinch of sea salt and black pepper. Leave the sauce to simmer gently for about 15-20 minutes, then stir in the torn fresh basil leaves.

Heat a drizzle of olive oil in a pan on medium heat, then fry the meatballs for around 5 minutes until golden, then transfer them to the sauce. Leave them to cook in the sauce for a further 5-10 minutes until cooked through. Then add the fresh spinach leaves to the sauce and stir gently for a few minutes until wilted.

Serve the meatballs with any side of your choice, topped with the grated parmesan.