Peel and finely dice brown onion. Finely dice spring onion. Heat oil in a small frying pan set over medium heat. Cook onion and spring onion for 2 minutes, stirring, until translucent.
Tear bread into small pieces and place in a small bowl. Add water and mix, you want the bread to soak up the water.
Place mince in a large bowl. Add pine nuts, spices, cooked onions. Squeeze excess water from the bread and add bread to the mince. Using your hands mix and knead the mince well for about a minute.
Form about 20 small bite-sized meatballs.
Cook on a medium hot barbecue or in large frying pan (in batches) for 2-3 minutes on each side.
Serve with hommus, flatbreads, tabbouleh, sliced cucumber and corn salad and minted yoghurt.