Prepare the Breadcrumbs: In a small bowl, combine the fresh breadcrumbs and milk. Stir gently and let it sit for about 5 minutes until the breadcrumbs have softened and absorbed the milk, becoming a moist, pulpy consistency. This step is crucial for extra moisture in your meatballs.

Combine the Meatball Mixture: In a large mixing bowl, add the beef mince, grated onion, minced garlic, lightly beaten egg, chopped fresh parsley, dried oregano, dried basil, salt, and black pepper. Add the soaked breadcrumb mixture. If using, now is the time to add smoked paprika and chilli flakes.

Mix Thoroughly: Using clean hands, gently but thoroughly mix all the ingredients together. Mix until just combined; you want to avoid overworking the meat, which can lead to tough meatballs. The mixture should feel cohesive and slightly sticky.

Shape the Meatballs: Take roughly 2 tablespoons of the mixture for each meatball and roll it firmly between your palms to form a sphere, about 4-5 cm in diameter. Aim for uniform size so they cook evenly. Place the formed meatballs on a plate or tray as you go. You should get approximately 18-20 meatballs.

Preheat and Prepare the Air Fryer: Preheat your air fryer to 190°C (375°F) for 5 minutes. Lightly brush the meatballs with a little olive oil. This helps them brown beautifully and prevents sticking. Arrange the meatballs in a single layer in the air fryer basket, ensuring they are not touching. You will likely need to cook them in batches.

Air Fry to Golden Perfection: Cook the meatballs for 15-18 minutes, shaking the basket gently halfway through cooking (around the 8-minute mark) to ensure even browning. When they are ready, they will be beautifully golden brown on the outside, feel firm to the touch, and release a delicious savoury aroma. When cut open, the interior should be cooked through, with no pink remaining, and visibly juicy.