• Serrano or Jalapeno chiles
• Ground Beef
• Onion
• Fresh bread crumbs
• eggs
• Pimiento-stuffed green olives
  Pimiento-stuffed green olives
• Vegetable oil

• Onion
• Garlic
• Vegetable Oil
• Red New Mexican Chile
• Beef Bouillon
• Red Wine
• Corn Starch
• Water

In a bowl, combine all ingredient except the olives. shape some of the meat mixture around each olive to make a ball.

Saute the meatballs in the oil over medium heat, in small batches, until browned. Add more oil if necessary. Remove the meatballs from the oil and drain on paper towels.

In a pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft, about 7 minutes. Add the Chile and cook for an additional minute. Transfer the onion mixture to a blender, add the bouillon, and puree until smooth.

Deglaze the pan with the wine. Add the onion puree and simmer until heated. Add more bouillon, if needed to make a sauce.

Pour the sauce over the meatballs, cover and simmer for 15 to 20 minutes to cook the meatballs. Remove the meatballs from the sauce.

Combine the cornstarch and water in a cup and stir well with a fork. Bring the sauce to a boil and slowly stir in the cornstarch to slightly thicken the sauce. Pour the sauce over the meatballs and serve hot.