Soak the toast in cold water. Knead minced meat, egg, ketchup and expressed toast well. Season with salt, pepper and paprika powder. Twist off 24 small meatballs (approx. 20 g each) from the mixture.
Heat 4 tablespoons of oil in a frying pan and fry 12 pieces in the pan at medium heat for about 10 minutes. Remove the meatballs from the pan and fry the remaining 12 pieces. In the meantime peel and cut onions into eighths.
Wash the parsley, dab dry and remove the leaves. Remove the outer leaves of the romaine lettuce. Pluck off remaining leaves and wash. Wash and halve the tomatoes. Put all meatballs and onion wedges on a fat pan of the oven.
Drizzle onions with 1 teaspoon of oil. Continue cooking in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes. Quarter the peppers, clean, wash and cut into thin strips.
Put lettuce leaves, tomatoes, olives and strips of pepper in a bowl. Season vinegar with salt, pepper and sugar. Add 2 tablespoons of oil. Fold into the salad. Wash the chives, cut into fine rolls and add to the salad.
Skewer 3 meatballs, 2 slices of onion and some parsley leaves alternately on a wooden skewer. Put the salad on plates and arrange the skewers on them.