Buffalo meatballs with sauce in the oven

For the Buffalo Meatballs:

1. In a non-stick pan, sauté the chopped onion with a little water over low heat (we do this so that it doesn't have a strong flavor and gives a sweetness to the mixture).

2. In a large bowl, place the minced meat and add the vinegar and sautéed onion.

3. Knead well and add the salt, pepper, thyme and chopped parsley.

4. In a smaller bowl, add the olive oil, yogurt and oat flakes and mix well with a fork.

5. Then pour the mixture into the bowl with the Buffalo minced meat and knead from the bottom up with light movements.

6. Leave the mixture in the refrigerator for about 2 hours, covered with cling film, to rest.

For the sauce:

1. Finely chop the garlic, onion and grate the carrots.

2. In a large frying pan, add the olive oil and onion, adding only salt. Sauté until the onions are golden brown and add the garlic along with the carrots. Sauté over high heat and add the paste.

3. Stir quickly so it doesn't "grab" while adding the cumin and pepper.

4. Deglaze with the wine and let the alcohol evaporate over high heat for about 3 minutes.

5. Add the fresh tomato (grated), lower the heat and let it cook for about 15 minutes over medium heat.

Implementation:

1. We shape the minced meat dough straight from the refrigerator into large Buffalo meatballs made from 100% Greek buffalo minced meat – Boras. We place them in a relatively small and deep baking dish (so that we can cover them with the sauce).

2. Sprinkle with a little olive oil and bake in a preheated oven at 180 degrees for about 15 minutes.

3. Remove the pan from the oven and pour the sauce into the pan.

4. Cover with aluminum foil and bake for about 20 minutes. Remove the foil and add the milk. Stir lightly and bake for another 15 minutes.

5. In a large deep plate, place the spaghetti and place the meatballs one by one and then pour over the sauce.

6. Add some grated kefalotyri cheese and some chopped basil.