Begin by tearing the crustless bread into small pieces and placing them in a bowl. Pour the white wine over the bread, ensuring it's evenly soaked. Allow it to sit for about 5 minutes.

In a large mixing bowl, combine ground pork, lean ground beef, egg, fresh parsley, dried oregano, ground cumin, minced onion, and garlic. Add the soaked bread mixture along with sea salt and ground pepper. Mix until just combined.

Dampen your hands and shape the mixture into oval-shaped meatballs, about the size of a large egg. Place the formed meatballs on a plate and refrigerate for at least 1 hour.

Heat olive oil in a large skillet over medium heat. Allow the oil to get hot but not smoking, which usually takes about 1-2 minutes.

Gently place the meatballs in the hot skillet. Cook for about 4 minutes on one side until golden brown, then turn to the other side for another 4 minutes. Remove and drain excess oil.

In a separate sauté pan, melt the butter over medium heat. Gradually whisk in the all-purpose flour and cook for about 2 minutes. Slowly pour in the hot water or stock and lemon juice, stirring continuously.

Once the sauce is simmering, add the seared meatballs back into the pan. Cover and let them simmer for about 20 minutes on low heat, turning occasionally.

Taste the sauce and adjust the flavor by adding more salt, pepper, or lemon juice as needed. Serve garnished with fresh oregano and cracked pepper.