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Melt 1 tablespoon butter in skillet. Add onion and saute 5 minutes. Add garlic, raisins and pine nuts. Cook until pine nuts turn light brown. Set aside. In large bowl, combine beef and lamb. Add pine nut mixture, egg, bread crumbs, water, spices, herbs, salt and pepper. Mix well. Form meatballs into the size of walnuts. Heat oil and remaining butter. Roll meatballs in flour and saute for 3 minutes in pan. Reduce heat to low, cover and cook for 10 minutes. Drain on paper towels and serve with lemon wedges.
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