Begin by tearing the crustless bread into pieces and soaking them in white wine for about 5-10 minutes until softened.

In a large mixing bowl, combine the ground pork and lean ground beef with the egg, minced onion, garlic, parsley, oregano, cumin, salt, and pepper. Once the bread is soaked, add it to the meat mixture.

Knead everything together until uniformly blended.

With clean hands, form the meat mixture into 15 oval-shaped meatballs, each weighing approximately 65-70 grams.

Place the shaped meatballs on a baking sheet lined with parchment paper and cover them with plastic wrap.

Refrigerate for about an hour to firm them up.

In a large skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the chilled meatballs to the skillet, ensuring they have enough space to brown properly.

Sear them for about 4 minutes on each side, or until they develop a lovely golden brown color.

Once browned, transfer the meatballs to a paper towel-lined plate to drain excess oil.

In a separate sauté pan, melt 4 tablespoons of butter over moderate heat.

Once melted, sprinkle in the flour and stir continuously with a whisk until the mixture is sandy and begins to brown slightly.

Gradually pour in the hot water or stock and lemon juice while continuously stirring to create a smooth and creamy sauce.

Return the seared meatballs to the sauce, carefully submerging them. Cover the sauté pan and let them simmer gently for about 20 minutes.

Turn the meatballs halfway through for even cooking. Keep an eye on the sauce and adjust seasoning with extra salt and pepper to suit your taste preferences.

Once your meatballs are tender and flavorful, remove the pan from heat. Transfer the meatballs and creamy lemon sauce to a serving platter.

Garnish with freshly cracked pepper and sprinkle additional oregano on top. Serve warm.