Peel the onion and garlic then place them in a food processor.

Blitz until you have a fine mush. (You might need to stop and push the mixture down from the sides a few times)

Add all the herbs, spices and tomato paste, then crack in the egg.

Blitz again until well combined.

Remove the crusts from the bread and add it to the mixture.

Pulse the processor until the bread is just broken up, then pour the mush into a large bowl.

Add the beef and use your hands to squish everything together until well mixed.

Shape the picture into balls.

For wraps and appetisers I like to use about a teaspoon of mixture for each meatball.

Heat the oil in a large frying pan until hot, then add the meatballs and cook for 3-4 minutes until cooked through.