In a bowl, soak shredded bread in milk. In a large bowl add all ingredients with the exception of the egg and the oil. Mix ground beef with spices and bread to fully combine. Store in refrigerator at least 4 hours or overnight.

Add beaten egg to meat mixture and mix well. Form meatballs (the size of golf balls) about 24. Roll each meatball into flour. Shake off any excess flour. Heat a skillet or frying pan and add oil. Fry meatballs on all sides until golden brown. Do not overcrowd pan while frying.

To make the sauce for the meatballs, in a separate skillet, add olive oil and 1 tbsp of tomato paste. Stir until oil and tomato paste are blended. Add onion and garlic and fry for 2-3 minutes. Add 1/2 to 3/4 cup of water, salt and pepper to taste and bouquet garni. Let boil for 5 minutes then add meatballs and let simmer for 7 to 10 minutes. Additional salt and pepper to taste. If using hot sauce or hot pepper add last or mix with meatballs mixture prior to frying. When the sauce has been incorporated with the meatballs remove from heat and serve hot.