Begin by soaking the crustless bread in white wine for about 5 minutes, then tear into small pieces.

In a large mixing bowl, combine the ground pork, lean ground beef, egg, parsley, oregano, cumin, onion, garlic, sea salt, and black pepper. Mix thoroughly for about 2-3 minutes.

Gently crumble the soaked bread into the meat mixture and knead lightly until evenly distributed.

Form the mixture into about 15 oval-shaped meatballs and refrigerate for 1 hour.

In a large skillet, heat olive oil and sear the meatballs for about 4 minutes on each side until golden brown.

Once the meatballs are seared, reduce heat and add butter to the skillet. Melt it, then whisk in flour until sandy and golden.

Slowly pour in the hot stock and lemon juice, whisking until the mixture thickens (about 3-4 minutes).

Add the meatballs back to the skillet, spoon the sauce over them, cover, and simmer over low heat for about 20 minutes.

Once cooked, serve the meatballs hot, drizzling the lemon sauce over them. Pair with roasted Greek potatoes or rice.