Cooking Instructions
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Step 1
Finely dice
White Onion (3/4)
and
Garlic (4 cloves)
.
Step 2
Add
Vegetable Oil (30 mL)
to a frying pan on medium-high heat. Saute onions, garlic, and
Ground Cumin (2 g)
for 5 minutes.
Step 3
Season onion mixture with
Salt (to taste)
and
Ground Black Pepper (to taste)
before setting aside to cool.
Step 4
Combine
Ground Beef (455 g)
,
Egg (1)
, cooked onions and garlic,
Breadcrumbs (6 g)
,
Plain Greek Yogurt (35 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
Form golf-ball sized meatballs.
Step 6
Heat
Vegetable Oil (30 mL)
in a skillet over medium-high heat. Fry in batches for 2 minutes on each side. Set aside.
Step 7
In a heavy pot, bring
Water (3.8 L)
to a boil.
Salt (75 g)
, and then add
Fettuccine (455 g)
to boiling water and cook for 3 minutes less than package instructions.
Step 8
Reserve 1 cup of pasta water.
Step 9
In the same pan, saute
White Onion (1/4)
and
Garlic (2 cloves)
in
Olive Oil (30 mL)
for 2 minutes until soft. Add the whole tube of
Tomato Paste (1 tube)
and fry off for another 5 minutes.
Step 10
Once pasta is done cooking, add the pasta water into the tomato paste mixture until loosened.
Step 11
Using tongs, add the pasta to the tomato sauce. Add meatballs. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 12
Serve with
Parmesan Cheese (115 g)
.
