Prepare the Meatball Mixture: In a large mixing bowl, combine the turkey mince, panko breadcrumbs, grated Parmesan, beaten egg, minced garlic, finely chopped onion, fresh parsley, and lemon zest. Season with 1/2 tsp of salt and 1/4 tsp of black pepper.

Mix Gently: Using your hands, mix the ingredients together until just combined. What works best for me is to mix lightly to avoid a tough meatball. Overworking the mixture can make them dense.

Shape the Meatballs: Lightly wet your hands with water to prevent sticking. Roll the mixture into balls about 1.5 inches in diameter. You should get around 16-20 meatballs. Place them on a plate or baking tray.

Brown the Meatballs: Heat 1 tbsp of olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Carefully place the meatballs in the pan, ensuring not to overcrowd it (you may need to do this in two batches). Brown them on all sides for about 5-6 minutes. They don't need to be cooked through at this stage. Once browned, remove them from the pan and set aside.

Start the Sauce: Reduce the heat to medium. Add another tablespoon of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Add the sliced garlic and cook for another minute until fragrant.

Simmer the Sauce: Pour in the two tins of chopped tomatoes, add the dried oregano, and the optional caster sugar. Season with salt and pepper. Bring the sauce to a gentle simmer and let it cook for 10 minutes, stirring occasionally, to allow the flavours to meld together.

Combine and Cook: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan with a lid, and let everything simmer gently for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.

Serve: Garnish with extra fresh parsley and a sprinkle of Parmesan cheese before serving.