Begin by soaking the crustless bread in white wine for about 10 minutes until softened.

In a mixing bowl, combine the soaked bread with ground pork, lean ground beef, egg, minced onion, garlic, ground cumin, dried oregano, dried parsley, salt, and pepper. Mix well until fully incorporated, then form the mixture into 15 oval meatballs. Refrigerate them for 1 hour to help firm up the shape.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the refrigerated Greek Keftedes to the skillet and sear for 3-4 minutes on each side until golden-brown.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for about 2 minutes until sandy, then stir in hot water or stock along with lemon juice. Continue stirring until thickened.

Add the cooked meatballs back into the creamy lemon sauce and simmer gently for 20 minutes.

Remove from heat and serve warm, garnished with black pepper and dried oregano.