Add Cubanelle Pepper (1/4), Onion (1/4), and Garlic (2 clove) to food processor. Chop until vegetables almost form a paste.
Add Lean Ground Beef (1 pound), processed vegetables, Breadcrumbs (1/4 cup), Ground Black Pepper (1/4 teaspoon), Egg (1), Chicken Bouillon Powder (2 teaspoon), and Dried Oregano (1/2 teaspoon) to a bowl. Use a spoon to mix.
Use a cookie scoop to scoop out meat ball portions, roll them in your hands one by one before placing them onto a separate plate.
Add Cooking Oil (1 tablespoon) to a pan on medium-high heat. Once heated, add meatballs to the pan in batches. After a few minutes, rotate meatballs to cook all sides evenly.
After the meatballs are finished searing, remove some oil, leaving about a table spoon of oil in the pan.
Hand chop Onion (1/4) and Cubanelle Pepper (1/2) and add to the pan. Add Distilled White Vinegar (1 teaspoon) and cook for 2-3 minutes, or until soft.
Add Tomato Paste (2 tablespoon) and Tomato Sauce (8 ounce). Fill half the can of tomato sauce with water, give it a whirl and add it in. Then add Manzanilla Olives (8) to the pan.
Add meatballs to the pan. Stirring occasionally, cook the meatballs in the sauce for about 25 minutes or until the sauce is reduced by half.
Add Fresh Cilantro (2 tablespoon) and serve!