Place the bread in a bowl. Add enough water to cover. Set aside for 5 minutes to soak. Coarsely tear the bread.
Line a tray with non-stick baking paper. Combine bread mixture, lamb, onion, parsley, egg, oregano and cumin in a bowl.Season with salt and pepper. Roll tablespoon full quantities of the mixture into balls. Transfer to prepared tray. Cover withplastic wrap. Place in fridge for 1 hour or overnight to chill.
Preheat oven to 200°C. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook half the meatballs,turning, for 5 minutes or until golden. Transfer to a large baking tray. Repeat with the remaining meatballs. Bake in oven for8 minutes or until cooked through