Mince 1 onion and add to a hot skillet. Drizzle olive oil into the skillet and lower heat to medium. Add ginger and garlic to skillet and cook on low to medium heat until the vegetables are caramelized and the liquid has evaporated. Place mixture in a bowl and then in the refrigerator for about 1 hour, or until completely cool.
In a medium bowl, combine venison, pancetta, salt, pepper, thyme leaves, rosemary, mustard, red pepper flakes, cumin, and parsley. Chill for an hour.
Meanwhile, in a large skillet, add olive oil and increase heat to medium-high. Peel and slice remaining onion. Half and remove seeds and stem from peppers and cut into strips. Add onion and peppers to the skillet and cook until caramelized, about 8–10 minutes. Set aside.
Remove onion mixture and venison from the refrigerator and combine together. Feed ingredients through a meat grinder with the medium dye attachment. If the meat looks a little too wet and isn't coming together nicely when forming meatballs, add the breadcrumbs. Once you have the texture you like, form 2-ounce balls from the meat mixture, handling the meat as little as possible. If the meat gets too warm, chill meatballs on a cookie sheet for about 30 minutes before frying.
In a cast-iron skillet, heat 1 tablespoon of olive oil until hot, but not smoking. Brown meatballs in batches. Cook until done all the way through and browned on all sides, about 7 minutes. Remove cooked meatballs to a plate.
In a medium bowl, add all horseradish mayo ingredients and whisk until smooth and well-combined. Set aside.
Slice the hot dog buns 3/4 of the way through lengthwise. Spread 1 ounce of goat cheese on both sides of the bun as this will keep the bun from getting soggy. Spoon pepper and onion mixture onto one side of the bun. Place 3 meatballs on top of the goat cheese and pepper mixture. Repeat with remaining rolls.
Drizzle horseradish mayo over the meatballs, then sprinkle jalapeño peppers over the mayo. Serve iwth homemade fries or good potato chips.