Combine beef mince, egg, onions, breadcrumbs, KNORR Brown Onion Gravy, cumin, parsley and feta in a large bowl.
Season with pepper.
Using 1 tbsp mixture at a time, roll mixture into balls to make 20 - 24 mini meatballs.
Preheat a frying pan on medium heat.
Cook meatballs, turning occasionally, for 12 to 15 minutes or until cooked through.
Arrange the sliced loaf on a baking tray and drizzle with olive oil.
Place under the grill for 2 minutes each side or until toasted.
Rub the garlic clove over the bread and transfer to a plate.
Process the tomatoes, basil and yoghurt in a food processor and season.
Place bread on serving plates.
Top with mini meatballs.
Serve with basil yoghurt and lemon wedges.