Meatballs in Creole sauce: Submitted by: David Frost | Date Added: 7 Nov 2011
Listed in: Beef

For the meatballs:

1 large onion
1 1 / 3 pound of ground beef (600 g)
1 large egg
3 tbsp. of flour
1 / 4 teaspoon of. teaspoon cayenne pepper
1 / 4 teaspoon of teaspoon paprika
Salt and black pepper
2 tablespoons. tablespoon of olive oil

For the sauce:

1 tbsp. tablespoon of olive oil
1 green pepper
1 red pepper
2 cloves garlic
2 small celery stalks, chopped
1 can 19 oz tomatoes, chopped (540 ml)
1 bay leaf
1 tbsp. teaspoon cayenne pepper
1 tbsp. teaspoon hot paprika
1 tbsp. tablespoons of honey

Prepare the meatballs: peel and chop the onion. In put half in a bowl with meat, egg, flour, cayenne pepper, paprika, salt and pepper. Mix everything together.

Prepare the sauce: Heat oil over medium heat in a large skillet, melt the remaining onion, wash the peppers, remove seeds, chop and add to onion.

Peel the garlic, squeeze over the pan. Add the chopped celery. Cook 2 minutes more.

Add tomatoes and their juice, bay leaf, cayenne pepper, paprika, honey and 1 / 2 cup water. Bring to a boil, then simmer uncovered 15 minutes to thicken the sauce, leaving the vegetables crisp.

While the sauce is simmering cook the meatballs. Pour oil in large skillet and heat slowly. Dip your hands in water and fashion 16 meatballs the size of a golf ball. Place meatballs in the skillet and cook 10 minutes over high heat so they are golden on the outside and barely cooked inside.

Add salt and pepper sauce and serve with dumplings, accompanied by rice.

Makes 4 servings

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