Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
Meatballs: add the beef mince, panko breadcrumbs, garlic powder, onion powder, dried parsley, salt, pepper and egg to a large bowl. Use clean hands to combine. Then take a mini cookie scoop and portion out a small amount of the mixture onto a chopping board. Next, repeat to portion the rest of the mixture. Once done roll the portions into meatballs using the palms of your hands then place onto a chopping board. Repeat this process till all of the mixture is used up.
Brown meatballs: place an oven proof pan on the stove top, turn the heat to high and add the olive oil. Work in batches and use kitchen tongs to place the meatballs into the bottom of the pan. Cook, browning the outsides of the edges for 5-6 minutes. Then use a slotted spoon to lift the browned meatballs up and out of the pan. Place them into a paper towel lined bowl.
Absorb excess oil: once the meatballs are browned, fold a piece of paper towel in half and use kitchen tongs to push this around in the pan absorbing the excess oil. Then discard.
Tomato sauce: turn the heat down to medium low and then add the passata, diced tomatoes and dried basil to the pan and stir to combine.
Meatballs into sauce: use kitchen tongs to place the meatballs gently into the sauce. Allow their tops to poke up and out of the sauce.
Cheese layer: use a small bowl to combine the mozzarella and parmesan cheese. Then sprinkle this combination of cheese over the top of the meatballs and sauce.
Oven bake: place the pan into the preheated oven on the middle shelf. Allow the meatballs and sauce to cook for 15 minutes. During this time the cheese will also melt and turn golden brown. Once done, use oven mits to remove the pan and place onto a heatproof surface.
Garnish: season the top of the dish with black pepper and basil leaves. Provide forks, spoons and bowls for serving.