In a large bowl mix meat, eggs, squeezed and crumbled bread, cheese, salt and pepper. Mix with a spoon and then with your hands to make a smooth mixture.
Wet your hands and take a little of the mixture. Roll between your palms to make a ball the size of a walnut. Place on a place and proceed the same way with the rest of the mixture.
Heat the oil in a large pan, where the meatballs all fit in one layer. Add the meatballs and fry till browned, 4 to 5 minutes, turning them with a spatula.
Pour enough water to cover the meatballs. Add the chopped vegetables and a good pinch of salt. Cover with a lid and cook on medium heat for until the water is almost all evaporated, about 40 minutes. Once in a while, shake the pan to make sure the meatballs do not stick to the bottom.
Remove from heat and serve.
You can add 1/2 beef stock cube to the water, which adds flavour but then omit salt, as the stock is already salty.