Finely dice White Onion (3/4) and Garlic (4 clove).
Add Vegetable Oil (2 tablespoon) to a frying pan on medium-high heat. Saute onions, garlic, and Ground Cumin (1 teaspoon) for 5 minutes.
Season onion mixture with Salt (to taste) and Ground Black Pepper (to taste) before setting aside to cool.
Combine Ground Beef (1 pound), Egg (1), cooked onions and garlic, Breadcrumbs (2 tablespoon), Plain Greek Yogurt (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste).
Form golf-ball sized meatballs.
Heat Vegetable Oil (2 tablespoon) in a skillet over medium-high heat. Fry in batches for 2 minutes on each side. Set aside.
In a heavy pot, bring Water (4 quart) to a boil. Salt (1/4 cup), and then add Fettuccine (16 ounce) to boiling water and cook for 3 minutes less than package instructions.
Reserve 1 cup of pasta water.
In the same pan, saute White Onion (1/4) and Garlic (2 clove) in Olive Oil (2 tablespoon) for 2 minutes until soft. Add the whole tube of Tomato Paste (1 tube) and fry off for another 5 minutes.
Once pasta is done cooking, add the pasta water into the tomato paste mixture until loosened.
Using tongs, add the pasta to the tomato sauce. Add meatballs. Season with Salt (to taste) and Ground Black Pepper (to taste).
Serve with Parmesan Cheese (4 ounce).