Heat 2 tablespoons EVOO in medium saucepot over medium heat. Add onions and garlic, season with salt, pepper and oregano, and cook 8-10 minutes, stirring occasionally. Stir in beer or wine. Add chopped roasted peppers, tomato sauce and fire-roasted tomatoes, heat through and reduce heat to low to keep warm. Just before serving, stir in Tabasco sauce and lime juice.
For the meatballs: Toast nuts in a small pan over medium heat until golden in color and fragrant. Process them in a food processor into fine crumbs, reserve, wipe out bowl and return it to the base.
Place pork in a mixing bowl and season with salt, lots of black pepper and paprika. Add garlic to pork then grate the onion directly over the bowl to collect the juice from onion as you grate it. Add parsley, egg yolk, breadcrumbs and the reserved ground-up nuts.
Place chorizo in food processor and grind into a very fine chop. Add chorizo to pork and mix well to combine ingredients evenly. Drizzle liberally with some EVOO.
Score the meat into 4 pieces and from each section form 6 small meatballs. Arrange the balls on a cooling rack set over a baking sheet as you roll them. Roast 12-15 minutes until deep golden brown. (The rack allows the heat to circulate around the meat and brown evenly without turning.)
Serve meatballs in sub rolls topped with the salsa and your garnishes of choice. Have plenty of cold beers or soft drinks on hand to cool down with.