Soak the crustless bread in white wine for about 5 minutes until soft. Squeeze out excess liquid and break into pieces.

In a large bowl, combine ground pork, lean ground beef, egg, parsley, oregano, cumin, onion, garlic, salt, and pepper. Mix until incorporated.

Add the soaked bread to the meat mixture and knead gently to combine.

Shape into approximately 15 oval meatballs, each weighing around 65-70 grams. Refrigerate for 1 hour.

Heat olive oil in a skillet over medium-high heat. Sear meatballs for about 4 minutes on each side until browned.

Remove cooked meatballs and drain excess oil using paper towels.

In the same skillet, melt butter. Add flour and stir, cooking for 2-3 minutes.

Gradually add hot water or stock and lemon juice, whisking until smooth. Simmer for 3-4 minutes.

Return meatballs to the skillet, cover, and let them simmer for 20 minutes over low heat, turning occasionally.

Taste and adjust seasonings before serving. Garnish with pepper and oregano.