Instructions: Soak the bread in the ouzo for 5 minutes. Meanwhile, in a large, heavy skillet, heat 2 tablespoons olive oil and saute the onions for 5 minutes over medium-low heat. Remove with a slotted spoon and place in a large bowl. Add the ground beef, egg, mint, garlic, and oregano. Season with black pepper. Mix well.

Shape meat mixture into 1-inch balls. Roll the balls in the flour lightly.

Refrigerate for about 1 hour.

Add 1/4 cup of oil to the skillet and heat over high heat. Cook one layer of meatballs for 8 to 10 minutes, browning on all sides. Transfer the meatballs to a platter and repeat.

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