Beat the eggs and milk together in a bowl.
Mix in the meatball ingredients and mould into twenty balls.
Cover and chill the meatballs for twenty minutes.
Fry the onion, celery, and garlic in olive oil until soft.
Stir in the vodka and combine well.
Mix in the tomato purée and cook for several minutes.
Add the tomatoes, stock, and seasoning to the pan.
Simmer the covered sauce for one hour while stirring occasionally.
Blend and sieve the sauce if a smooth texture is desired.
Fry the meatballs in olive oil for eight minutes.
Add the meatballs and horseradish to the sauce and cook for four minutes.
Serve meatballs and sauce over pasta with grated parmesan.