Position a rack in the centre of your oven and heat it to 200°C (400°F). While the oven warms, line a large, rimmed baking sheet with baking parchment — this makes for effortless cleanup later.

In a small bowl, combine the fresh breadcrumbs with the milk. Let the mixture sit for about 5 minutes. You will see the crumbs swell and become a soft, porridge-like paste; this is the secret to a meatball that stays tender rather than turning into a dense puck.

In a large mixing bowl, combine the beef mince, beaten egg, minced garlic, onion powder, oregano, salt, pepper, and the soaked breadcrumb mixture. Use your hands to gently mix everything together — the mixture should feel cool and slightly sticky, but not wet. Overworking it now will make the meatballs tough, so stop as soon as it is combined.

With damp hands to prevent sticking, roll the mixture into 20 walnut-sized balls. Place them on the prepared baking sheet, leaving a good inch of space between each one. As you roll, you will notice the meat feels supple and holds its shape nicely.

In a separate bowl, toss the trimmed green beans with 2 tablespoons of olive oil and a generous pinch of salt. Spread them around the meatballs on the same tray, tucking them into the gaps. The beans will look glossy and bright green at this stage.

In a tiny bowl, stir the tomato paste with the remaining 1 tablespoon of olive oil. Using a pastry brush or the back of a spoon, daub a little of this mixture onto the top of each meatball. This little smear will caramelise in the heat, creating a deep, savoury glaze that smells absolutely incredible as it bakes.

Roast for 25 to 30 minutes, turning the beans once halfway through with a spatula. You will know it is ready when the meatballs are deeply browned and feel firm to a gentle touch, and the green beans have shrivelled slightly with charred, crispy edges. My husband, who's usually picky, asked for seconds the first time I made this, and the kitchen smelled of Sunday roasts for hours afterwards.

Remove the tray from the oven and let it rest for 5 minutes. This brief pause allows the juices inside the meatballs to settle, so they stay moist when you bite into them rather than leaking all over the plate.