Soak crustless bread in white wine for about 5 minutes until softened. Tear into small pieces and combine with ground pork, lean ground beef, egg, chopped onion, minced garlic, cumin, oregano, parsley, salt, and pepper. Mix thoroughly, shape into 15 meatballs, and refrigerate for 1 hour.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add meatballs in batches, searing each side for 3-4 minutes until golden-brown. Transfer to a plate lined with paper towels.

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until sandy. Gradually whisk in hot water or stock and lemon juice until smooth. Let simmer for 5 minutes, adjusting seasoning.

Place the meatballs into the sauce, cover with a lid, and let simmer on low heat for 20 minutes, turning occasionally for even cooking.

Plate the meatballs with the creamy lemon sauce, garnishing with freshly ground pepper and a sprinkle of oregano. Serve warm with Greek salad or pita bread.