Preheat the smoker grill to 185°F (85°C) and activate the super-smoke setting if available.

Combine the panko breadcrumbs and red wine in the mixing bowl.

Rest the panko mixture for 5 minutes so the breadcrumbs absorb the wine.

Add the ground beef, ground pork, egg, rosemary, thyme, and 4 minced garlic cloves to the soaked panko.

Season the meat mixture with about 1 teaspoon sea salt and 1 teaspoon black pepper.

Mix the meatball mixture gently until evenly combined.

Shape the mixture into golf-ball-sized meatballs, making about 16 meatballs.

Place the meatballs on the smoker grill and smoke them for 35 to 40 minutes.

Bash the black peppercorns in the mortar and pestle until coarsely crushed.

Toast the crushed black pepper in the skillet over medium-high heat for 2 minutes.

Add 2 tablespoons butter, diced shallots, the remaining 4 minced garlic cloves, and a pinch of sea salt to the skillet.

Cook the shallot mixture for 3 to 4 minutes, stirring often, until the shallots soften.

Remove the skillet from the heat and pour in the whiskey.

Carefully ignite the whiskey with a lighter, keeping your face and hands away from the skillet.

Return the skillet to medium heat and cook the whiskey for 1 minute until the flame subsides.

Add the beef stock, heavy cream, remaining 2 tablespoons butter, and a generous pinch of sea salt to the skillet.

Bring the peppercorn sauce to a boil while stirring to combine.

Add the smoked meatballs to the boiling sauce.

Simmer the meatballs in the sauce for about 15 to 20 minutes until the sauce thickens and the meatballs reach 160°F (71°C).

Spoon mashed potatoes onto four serving plates.

Add green beans alongside the mashed potatoes.

Top each plate with meatballs and creamy peppercorn sauce.

Garnish the finished plates with minced fresh chives.