Begin by soaking the crustless bread in white wine for 2-3 minutes until softened, then tear it into small pieces. In a large mixing bowl, combine the ground pork and lean ground beef with the egg, minced onion, minced garlic, dried oregano, ground cumin, salt, and pepper. Add the soaked bread and knead the mixture until everything is evenly combined and well-blended.

After mixing, shape the meat mixture into approximately 15 oval meatballs, each weighing around 65-70 grams. Place the formed meatballs on a plate or baking sheet lined with parchment paper. Refrigerate them for about 1 hour to firm up.

Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs, ensuring not to overcrowd the pan. Sear the meatballs for about 4 minutes on each side until browned.

In a separate sauté pan, melt the butter over medium heat and sprinkle in the flour. Stir continuously for about 2-3 minutes, then whisk in the hot water or stock along with the lemon juice until the sauce thickens.

Return the seared meatballs to the pan with the lemon sauce, cover, and let them simmer over low heat for 20 minutes, turning gently.

After simmering, taste the sauce and adjust seasoning if necessary. Serve your meatballs hot, garnished with extra oregano and fresh parsley.