Preheat the oven at 400 /200c.

Place all the panko breadcrumbs in a small bowl, pour in all the almond milk, and stir to combine. Set aside while preparing the rest of the meatball mixture.

Whisk the egg in a large bowl. Add all the Parmesan, all the parsley, half a diced onion, all the lean mince beef, 2 minced garlic cloves, salt and pepper. Mix well with your hands.

Add the soaked panko breadcrumbs into the rest of the mixture. Mix well with your hands.

Lay a baking sheet on a tray. Take some of the meatball mixture and gently roll between your hands to form 1 and 1/2 inch meatballs.

Broil the meatballs in the oven for 20 to 25 minutes. The meatballs are done when the meatballs start to brown.

In a large pan add in the rest of the ingredients to create the sauce. Tomato passata, rest of the minced garlic cloves, chilli flakes, dried Italian herb mix, salt and pepper. Bring the sauce to a simmer.

To the sauce add the cooked meat balls. Cover and simmer for 10 minutes. Serve immediately.