To prepare the meatballs, mix the mince, egg, flour, hot red pepper, salt and black pepper. Mix everything until a homogeneous mass.

Wet hands to form meatballs.

Fry on high heat for 10 minutes, until browned on all sides and cooked through inside. Folded into a saucepan.

For Creole sauce chopped onions and fry until transparent state.

Peppers and celery chop, garlic to crush and add to the onions. Fry for 2-3 minutes.

Scald the tomatoes, remove the skin and grate (or chop in a blender). Add the pan to the vegetables. There also send Bay leaf, Cayenne pepper, hot red pepper, sugar, salt and 100 ml of water. All bring to a boil. Then leave to simmer on low heat without a lid for 15 minutes until the sauce thickens. Definitely a taste. And adjust it for yourself. If the sauce will be very thick, then you can add a little more water or tomatoes.

The sauce polium meatballs. For reliability, I sent another 5 minutes in the microwave to make sure the meatballs were ready.

Bon appetit!!!