In a large bowl, combine ground meat, grated onion, minced garlic, breadcrumbs, egg, cumin, paprika, salt, and pepper until just combined. Refrigerate mixture for 10 minutes.

Shape the chilled meat mixture into golf ball-sized meatballs. Cook in a lightly oiled skillet over medium heat for 8–10 minutes until golden brown and cooked through.

In a mixing bowl, whisk together plain yogurt, minced garlic, and a pinch of salt until smooth.

Melt butter in a small saucepan over medium-low heat. Stir in paprika or chili flakes and cook until fragrant.

Spread yogurt sauce on plates, arrange meatballs on top, and drizzle with spiced butter before serving.

Serve immediately, garnished with fresh herbs or a sprinkle of paprika, alongside warm pita or salad.