Summer Meatballs with Vegetables

Meatballs:

1. Remove crust from bread slices and cut them into large pieces. In a bowl, add water and the bread and allow it to soak. Cut a thin slice from the top and the bottom of the onion. Peel the skin away and remove any soft outer layers. Using a grater (the largest holes), grate onion in a mixing bowl. 

2. Add ground beef to the onion. Squeeze soaked bread to release the extra water and add it to the mixture. Add the egg, oregano, nutmeg, 30 ml olive oil and vinegar and season with salt and pepper. 

3. Knead gently with wet hands for all ingredients to combine. The mixture should be slightly wet and workable, not too sticky. 

4. Shape the mixture into 8 round meatballs and set aside. In a large nonstick frying pan, heat the remaining olive oil over high heat and quickly brown the meatballs on both sides for a few minutes, without fully cooking them through. Transfer them to a large plate.

5. Put the peppers, tomatoes, onions, and parsley in a large bowl, mix slightly, and spread half of the mixture in a sauté pan (with lid).

6. Arrange the meatballs on top in a single layer and cover with the remaining vegetables. Drizzle with olive oil and place the pan over medium heat.

1. Heat until the vegetables begin to release their liquids (about 15 minutes). Then, lower the heat and simmer for about 30 minutes, until the meatballs are cooked and the vegetables are tender. Taste for salt at the end of cooking and season if necessary.

   Most likely, you will not need to add water during cooking, as the vegetables will release enough liquid. However, keep an eye on it and, if necessary, add 100 ml of water to prevent it from drying out. In any case, the meal should not have any excess liquid.