These meatballs with gravy are similar to a Swedish Meatball but they are made with horseradish, giving them a punch of flavor. The gravy is a true beef gravy rather than a creamy gravy like with Swedish Meatballs.
The secret to making super tender meatballs is starting with a panade which is a starch and a liquid mixed together to make a ground meat recipe tender and juicy.
Sprinkle the meatballs with flour and dredge them on all sides, this helps hold the meatballs together during browning.
Once the meatballs are golden brown,it's time to caramelize the onions to a golden brown in butter.
Let the meatballs go back into the skillet with the gravy, letting them simmer in the rich sauce for at least 15 minutes.