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Preheat your Traeger Grill to 185 degrees F and crank on that Super Smoke button if available.
In a bowl, combine the panko and red wine, mix well, and let sit for 5 minutes. Add the beef, pork, egg, herbs, garlic, season well with salt and pepper, then shape and form into meatballs (golf-ball-ish size is best). Place on the grill and smoke for about 35 - 40 minutes.
Heat your peppercorns in a skillet over medium-high heat and toast for 2 minutes. Add 2 tablespoons of your butter, shallots, garlic, and a pinch of salt, and cook, stirring often, until the shallots are softened, 3 - 4 minutes. Remove the pan from the heat and add your whiskey. Ignite with a lighter - be very careful, friends. Place the pan back on the heat and cook for 1 minute, then add your stock, cream, a good pinch of salt, meatballs, and bring to a boil. Let the sauce blip away until thickened and the meatballs are cooked through.
Serve with creamy mashed potatoes, green beans, and garnish with fresh chives.