Instructions

• Peel the onion and garlic and place them in a food processor.
• Process until very finely chopped (a soft mush), stopping once or twice to scrape down the sides.
• Add the salt, smoked paprika, paprika, dried oregano, cumin, chilli powder, pepper, ground coriander, a pinch of nutmeg, the teaspoon of tomato puree, and the egg. Process again until the mixture is well combined.
• Remove the crust from the slice of white bread, tear the bread into pieces, add them to the processor, and pulse until the bread is just broken up and incorporated.
• Transfer the mixture to a large bowl. Add the 1 lb ground beef and mix with clean hands until evenly combined.
• Shape the mixture into balls of your chosen size. For wraps and appetizers, use about a teaspoon of mixture per meatball.
• Heat the 2 teaspoons of vegetable oil in a large frying pan over medium–high heat until hot. Add the meatballs in a single layer without overcrowding (cook in batches if necessary).
• Fry the meatballs, turning occasionally, for about 3–4 minutes until browned on the outside and cooked through. Remove from the pan and serve.