Meatballs for Spaghetti

• 2 pounds ground beef
• 1 pound ground pork
• 2 teaspoons salt
• 1/3 cup grated Parmesan cheese
• 1 teaspoon freshly ground pepper
• 1 teaspoon dried or chopped fresh basil
• ½ teaspoon thyme
• 5 or 6 garlic cloves, chopped
• ¾ cup breadcrumbs
• ¼ cup small sultana raisins
• ¼ cup pine nuts
• 3 tablespoons chopped parsley
• 3 eggs
• ½ teaspoon crushed red peppers

Blend all the ingredients well and roll firmly into tiny balls about 1½ inches in diameter. Heat 4 to 5 tablespoons olive oil in a heavy skillet and add the meatballs. Roll them around well, by shaking the pan, to keep their shape. When they are nicely browned on all sides, drop them into tomato sauce or tomato meat sauce and let them simmer 20 minutes before serving with pasta and sauce and large amounts of freshly grated Parmesan, Romano, or Asiago cheese.