Soak the Bread: Tear the crustless bread into smaller pieces and place them in a mixing bowl. Pour the white wine over the bread and let it soak for 5 minutes.

Prepare the Meat Mixture: In a large mixing bowl, combine the ground pork, lean ground beef, egg, minced onion, garlic, dried oregano, dried parsley, ground cumin, sea salt, and ground pepper. Mix until thoroughly combined, approximately 3 minutes.

Incorporate the Soaked Bread: Crumble the soaked bread into the meat mixture and blend well. Knead the mixture gently for about 2 minutes until evenly distributed.

Shape the Meatballs: With damp hands, shape the mixture into oval-shaped meatballs, about 65-70 grams each. Aim for 15 meatballs total and cover with plastic wrap. Refrigerate for 1 hour.

Sear the Meatballs: In a large skillet, heat 3 tablespoons of olive oil. Place the meatballs in the skillet, sear for about 4 minutes on each side until golden brown.

Drain Excess Oil: Transfer the meatballs to a plate lined with paper towels to drain excess oil.

Make the Sauce Base: In a sauté pan, melt 4 tablespoons of unsalted butter. Whisk in 4 tablespoons of all-purpose flour, stirring for 2-3 minutes until a light golden color.

Add Liquid to the Sauce: Gradually pour in 2 cups of hot water or stock and lemon juice into the roux. Whisk well to avoid lumps and bring to a gentle simmer.

Simmer the Meatballs in Sauce: Add the seared meatballs into the sauce. Cover the pan and let them simmer for 20 minutes on low heat, turning occasionally.

Final Touches: Taste the sauce and adjust seasoning with salt, pepper, or lemon juice as needed. Serve warm, garnished with extra ground pepper and dried oregano.