Place the minced beef, egg, breadcrumbs, olive oil, onion, garlic, salt, black pepper, cumin powder and paprika into a deep mixing bowl.
Mix them with your hands until all ingredients are well combined, knead for about 5 to 6 minutes.
Divide a little piece from the mixture and roll them into a meatball in size of a walnut (these meatballs should be able to fit into aubergine wraps. Depending on the size of your aubergine stripes, you can make the meatballs slightly bigger or smaller).
Heat a frying pan with a splash of olive oil.
Fry the meatballs in the pan until they turn into slight golden color (you don't need to make sure the meatballs are completely cooked at this stage as they will cook further in the oven. Few minutes in the pan should be enough at this stage).