1Heat the bacon drippings or oil in a frying pan, and cook the onion until soft.
2Mix together the ground beef and ground pork in a mixing bowl and stir in the onions.
3Lightly beat the eggs and add to the meat mixture. Stir in the Tabasco, bread crumbs, cumin, garlic, nutmeg, and parsley and form into balls approximately the size of walnuts.
4Pan Fry the meatballs in the cooking oil over medium heat until well browned and done through. Add the peppers and cook till tender glazed with the red wine
5Red Chile Sauce:
Roast the habanero, pasilla and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly place in plastic bag. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
6Melt the butter, stir in the flour and stir constantly, letting the flour brown slightly. Slowly stir in the beef stock and wine. Stir until the sauce starts to thicken, then turn down the heat to simmer. Stir in the garlic, chile, salt and pepper. Let cook over low heat, until just heated through.
7Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot! Use 1 to 2 ladles of sauce over the meatballs more or less it is up to you.
8Place meatballs, peppers and Red Chile Sauce and serve with rice.