Wash the carrots and brush them. Peel the onion and garlic and chop them as finely as possible (or blend them). Chop the parsley. Remove the crumb from the bread slices, soak it in a little water and wring it out.
Grate the carrots into a bowl. Add the chopped onion, garlic and parsley, the breadcrumbs, the crumbled stock, the minced meat and 4 tablespoons of olive oil. Add pepper and salt if necessary. Mix all the ingredients until the mixture is smooth.
Roll the mixture in your hands, shape balls and roll them in flour.
Heat some olive oil in a frying pan (about 2cm so that the oil reaches the middle of the meatballs). When the oil is hot, add the dumplings tightly together and grill them on all sides, turning them regularly.
Then add the tomato paste. Sprinkle with basil and cook for 15 minutes, stirring occasionally.
This recipe is high in calories, but delicious.