1 pound ground beef
2 tablespoons chopped fresh chile peppers
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 medium green bell pepper, chopped
2 tablespoons chopped green chile peppers
2 teaspoons chopped fresh oregano
1/2 cup chopped fresh parsley
2 (1 ounce) squares unsalted butter, melted
1 (10 ounce) can diced green chile peppers, drained
3 tablespoons finely chopped onion
1/2 teaspoon salt
3/4 cup chopped black olives
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Steam the beef for 10 minutes, or until no longer pink. Drain excess fat from skillet, and place in a large resealable plastic bag; seal bag and shake to coat. In a small bowl, combine the chile peppers, green bell peppers, green chiles, oregano, parsley, and butter. Mix well, and place meatball mixture in a large resealable plastic bag. Mix well with paper towels. Form into 4 meatballs, wrap the inside of each in the bottom of a lightly greased 9 inch springform pan.
Bake in preheated oven for 1 hour, or until meatballs are cooked through. Serve warm.