Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook an additional minute, with stirring.
Layer about half of the cooked vegetables in the bottom of
the ceramic cooking pot. Transfer the remaining vegetables to the food processor, then pulse a few minutes until the a puree is obtained.
Transfer the pureed vegetables to a bowl. Chill a few minutes to cool slightly.
Add the beef, bread crumbs, beaten egg, grated cheese, and salt to the bowl with the pureed vegetables. Add pepper to taste then mix well. Scooping about 2 tablespoons of the mixture at a time into your hands, make the meatballs (3 per serving).
Pour half of the tomato sauce into the bottom of the ceramic cooking pot, along with the water. Combine well with the vegetables.
Place the meatballs on top in a single layer. Pour on the rest of the tomato sauce. Cover the slow cooker with the lid and cook on 'low' for 4 h.
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