1. 1

   Step 1

   Preheat the oven to 180 ºC with top and bottom heat.

2. 2

   Step 2

   Chop the 0.5 unit of white onion into strips, and the 0.5 unit of red bell pepper and 1 unit of green bell pepper into small squares.

3. 3

   Step 3

   Cut the 1 piece of zucchini into cubes and the 2 units of mushrooms into slices.

4. 4

   Step 4

   Place the 16 units of meatballs on a baking sheet and drizzle them with a splash of olive oil.

5. 5

   Step 5

   Bake the meatballs for 15 minutes, turning them halfway through cooking so they brown evenly.

   Timer 15 min
6. 6

   Step 6

   Heat a splash of olive oil in a pot and sauté the onion until it takes on color.

7. 7

   Step 7

   Add the red bell pepper and green bell pepper to the pot and sauté for 5 minutes.

   Timer 5 min
8. 8

   Step 8

   Incorporate the zucchini into the mixture and continue sautéing for another 5 minutes.

   Timer 5 min
9. 9

   Step 9

   Add the mushrooms, season with 1 pinch of salt, and sauté briefly.

10. 10

    Step 10

    Pour the 2 cups of water into the pot and wait for it to reach a boil.

11. 11

    Step 11

    Lower the heat and add the baked meatballs to the sauce.

12. 12

    Step 12

    Cook over low heat for 30 minutes until the sauce reaches the desired consistency.

    Timer 30 min

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