1Soak the bread in the milk and then squeeze out the milk discarding it.
2Add all ingredients for meatballs except oil and butter in mixing bowl. Mix well with your hands incorporating all the ingredients well. Roll into desired shaped balls.
3Place oil and butter in large saute pan. When hot add the meatballs and brown on all sides. Do this in batches to not overcrowd the pan. Remove the meatballs to a dish and continue until all meatballs are browned.
4Set all meatballs aside and start on gravy. Deglaze the pan with wine scrapping up the bits on bottom. Let most evaporate. Add the flour to the dripping and create a roux.
5Stir in the beef broth, cream, horseradish, and browning sauce. Add the meatballs back in the pan with the gravy.
6Cook until meatballs are done and gravy is thickened.