Begin by soaking crustless bread in white wine for about 5 minutes, until it's soft and mushy.

In a large mixing bowl, combine ground pork, ground beef, egg, parsley, oregano, cumin, minced onion, minced garlic, salt, and pepper.

Once the bread is ready, add it to the mixture and mix everything together until fully combined, forming a cohesive meatball mixture.

Wet your hands to prevent sticking, shape the mixture into oval meatballs weighing approximately 65-70 grams—aim for about 15 meatballs total.

Arrange them on a plate or tray and refrigerate for about 1 hour.

Heat a large skillet over medium heat and pour in a generous amount of olive oil.

Once the oil shimmers, place the meatballs in the skillet, frying them for about 4 minutes on each side or until browned and cooked through.

Transfer them to a paper towel-lined plate to drain excess oil.

In a separate sauté pan, melt 2 tablespoons of butter over moderate heat.

Stir in flour, cooking for about 2-3 minutes until a smooth roux forms.

Gradually whisk in hot water or stock with lemon juice, mixing thoroughly to thicken the sauce.

Return the fried meatballs to the sauté pan with the lemon sauce, ensuring they are evenly coated.

Cover and let simmer gently for approximately 20 minutes, flipping halfway through.

Adjust seasoning with additional salt or lemon juice to taste.

Plate the meatballs, drizzling with lemon sauce and garnish with freshly ground pepper and a sprinkle of oregano.