Hard boil two of the eggs. Remove shell and chop
finely. Set aside. In a separate small bowl, beat the remaining egg. Set aside. Roast the chilies and place them in a plastic bag to sweat. Remove stems and seeds under running water, and cut into strips. Roast the garlic with the tomato. Combine half of the chopped onion with the tomato in a small bowl. In a heavy skillet, fry
the bacon over medium heat. Remove the bacon, from the skillet, preserving the fat, and in a large bowl combine with ground meats, salt and pepper, breadcrumbs and half of the chopped onion. Combine well and form into 2 inch balls. Hollow out a portion of the ball and fill with chopped hardboiled egg. Form a ball again, making sure the egg is covered. Coat meatball in beaten egg and fry in bacon fat until browned. Remove from the pan, and add chili strips and tomato mixture. Cook through, and then return meatballs to the pan. Cook for another 10 to 15 minutes. Serves 12.