Preheat your Traeger Grill to 225 degrees F and crank the super smoke option on if your grill has it.

In a large bowl, combine the panko and milk, then stir until mixed well.

Add all of the remaining meatball ingredients, get those hands in there and make sure to mix super well, then shape and form into large meatballs or small ones if preferred.

Place directly on the Traeger grill grates and smoke for 45 minutes to 1 hour.

Heat a skillet over medium heat and add the olive oil.

When the oil is shimmering, add the shallots, season with a pinch of salt, then cook until softened, about 3 to 4 minutes.

Add the tomato paste and garlic and cook for 2 minutes, stirring often, then add the vodka and cream, and bring to a gentle simmer.

Add the Parmesan and butter, and stir until melted, then season to taste with salt and pepper.

Place the meatballs in the sauce and let them slowly and gently bubble away until the sauce is perfectly thickened and the meatballs are cooked through.

Top with fresh basil and more cracked black pepper, then serve with crusty bread, on a melty cheesy sub, or tossed with pasta.