In a large bowl, combine the ground beef, chopped parsley, chopped mint, minced garlic, grated onion, egg, breadcrumbs, smoked paprika, cumin, black pepper, and salt.

Using your hands, mix all ingredients thoroughly until well combined. Be careful not to overmix, which can make the meatballs tough.

Shape the mixture into uniform meatballs, about 1.5 inches in diameter. You should get approximately 16-20 meatballs.

Heat the olive oil in a large skillet over medium-high heat.

Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.

Brown the meatballs on all sides, turning them gently. This should take about 6-8 minutes per batch, until they are golden brown and cooked through.

Remove meatballs from the skillet and place them on a plate lined with paper towels to drain any excess oil.