Begin by soaking crustless bread in white wine for about 5 minutes.

In a large mixing bowl, combine ground pork, lean ground beef, egg, minced parsley, dried oregano, ground cumin, minced onion, minced garlic, fine sea salt, and black pepper. Mix gently until evenly blended.

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

With clean hands, shape the mixture into approximately 15 oval meatballs and refrigerate for at least 1 hour.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the meatballs in batches, searing each side for about 4 minutes until golden brown.

Remove the meatballs and set aside. In the same skillet, melt butter, then whisk in all-purpose flour and cook until golden.

Gradually whisk in hot stock and fresh lemon juice. Continue until the sauce thickens.

Nestle the seared meatballs back into the skillet and cover, simmering for about 20 minutes.

Plate the meatballs hot with a generous ladle of the creamy sauce.