Soak bread in white wine. Tear it into smaller pieces and then let it soak for a couple of minutes.

Add both types of meat to a mixing bowl along with the egg, parsley, oregano, cumin, onion, garlic, salt, and pepper.

Add the soaked bread, crumbling it as much as possible.

Knead meatball mixture until uniform.

Shape into 15 oval-shaped meatballs and place on a large plate. About 65-70 grams each.

Refrigerate for about an hour to become firm and hold their shape.

Heat a generous splash of olive oil in a large skillet or non-stick frying pan.

Sear the meatballs on both sides to get some color. Don't flip or disturb them before the first 4 minutes of cooking have passed. Then turn them using two forks.

Transfer meatballs to paper towels to drain excess oil and start preparing the sauce.

In a saute pan melt butter over moderate heat.

Add the flour and cook for 2-3 minutes, stirring with a wooden spatula until sandy in color and smells like toasted flour.

Pour in the hot water or stock and the lemon juice. Stir well.

Add the meatballs and put the lid on.

Simmer for about 20 minutes turning them once and scraping the pan so they won't stick at the bottom. Taste the sauce for any additional seasoning.

Serve warm with plenty of freshly ground pepper and some dried oregano on top.