Combine breadcrumbs, cheese, rosemary, garlic, oil, salt, pepper, paprika and allspice in large bowl.
Whisk eggs in small bowl. Add lamb, veal, pancetta and eggs to breadcrumb mixture and gently mix until combined. Cover with plastic wrap and refrigerate for 30 minutes. Portion lamb-veal mixture into 2½-ounce meatballs and place on sheet tray sprayed with cooking spray.
Bake meatballs at 400°F until internal temperature of meatballs reaches 125°F. Cool; cover and refrigerate up to 3 days.
Bake meatballs at 400°F until internal temperature of meatballs reaches 160°F.
For the smoked pepper-tomato jam:
Prepare smoker on low (200°F) with woodchips. Smoke tomatoes, shallots and peppers in the smoker for 1½ hours; cool. Cut tomatoes and peppers into medium dice, and julienne shallots.
Heat vinegar, brown sugar, oil, tomatoes, peppers and shallots to a boil in a medium saucepan over medium heat. Reduce heat to low and simmer for 30 minutes; stir in basil, salt and pepper. Pulse 3 to 4 times with an immersion blender to coarsely chop.
For the triple-P sauce:
Place pistachios on a sheet tray and roast at 350°F for 8 minutes; cool.
In food processor, purée pistachios, garlic, basil and cheese; with processor running, slowly drizzle in oil. Add lemon juice, salt and pepper; pulse to incorporate.