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1
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture.
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2
In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley.
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3
Form level tablespoons of mixture into balls (about 90).
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4
In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary.
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5
Transfer meatballs with a slotted spoon as browned to a bowl.
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6
In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds.
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7
Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
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8
Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly.
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9
Transfer meatballs with slotted spoon to heated serving dish.
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10
If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency.
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11
Season sauce with salt and pepper and spoon over meatballs.
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12
Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered.
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13
Reheat meatballs before serving.
