In a hot dry saucepan, roast the peppers until blackened on each side, about 1 minute each side. Remove from heat and immediately cover with vinegar in a small bowl. Let macerate for at least 15 minutes, preferably a few hours.
Blend chilies until a paste is formed. If you don't want it too spicy, blend only partially so that the mixture is more liquid with the seeds whole and strain the mixture into your meatballs.
Mix all ingredients, pepper mixture included, in large bowl. Using gloves, or making sure to wash your hands after handling the mixture, combine well with hands to verify the meatballs stick together. Form into desired size meatballs. Set aside.
To cook, heat a bit of olive oil in a large skillet/saucepan over medium heat. Add meatballs and sear on one side until browned. Gently flip, and repeat. Once you've seared all sides, you should have some brown in the bottom of your pan. Deglaze with about 2 tablespoon. water to bring up the brown bits and create a sauce. Cover, reduce heat to low, and let simmer for about 10 minutes, or until cooked to your liking.
Serve with either rice, my broccoli tortillas, or any other gluten-free bread/side of choice!