Soak the crustless bread in white wine for about 5 minutes, then tear into smaller pieces.

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

Crumble the soaked bread into the meat mixture and knead gently until uniform.

Shape the mixture into 15 oval meatballs, each weighing about 65-70 grams, and chill in the refrigerator for 1 hour.

Heat a skillet over medium-high heat with a splash of olive oil. Sear the meatballs for about 4 minutes on one side until golden brown.

Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.

In the same skillet, melt butter over medium heat, stir in flour and cook for 2-3 minutes.

Gradually whisk in hot water or stock along with lemon juice, bring to a gentle simmer.

Return the meatballs to the skillet and let simmer for about 20 minutes.

Taste the sauce and adjust seasoning with salt and pepper if needed. Serve warm.