Buffalo meatballs in tomato sauce

Preparation:

For the tomato sauce:

Finely chop the garlic, onion and grate the carrots. 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. Stir quickly so that it does not "grab" and add the cumin and pepper.

Deglaze with the wine and let the alcohol evaporate over high heat for about 3 minutes. Add the fresh tomato (grated), lower the heat and let it cook for about 20 minutes over medium heat.

Implementation:

In a deep frying pan, add sunflower oil (or olive oil if you prefer, just use a lower temperature) and let it heat well. Place the Buffalo meatballs, dipping each hand in flour.

We shake them well before putting them in the pan. We fry them on medium heat but not for too long... since we want to cook them in the sauce as well (if you fry them too long they won't be able to "draw" sauce).

Place them in the pan with the sauce and if necessary add a little water (enough so that the sauce covers about 2/3 of them).

Add the fresh thyme and cook for about 20 minutes over low heat, turning the Buffalo meatballs occasionally to mix with the sauce.

After 10 minutes, add the milk with half the chopped basil (the milk removes the acidity from the tomato and "thickens" our sauce, we use it instead of sugar). Turn off the heat and let our food rest for about 10 minutes. Add the remaining chopped basil.

Serve with french fries or rice.