Keftedakia with ouzo

Soak the bread in the ouzo using a bowl and then strain it without drying it completely.

Place the ground meat, the oinion, the olive oil, the spearmint, the cumin powder, the oregano, the egg, the salt and pepper as well as the bread into a large bowl and knead  with your hands. The secret lies in kneading the mixture as long as possible so that the meatballs get fluffy and juicy.

Set aside the mixture to rest for 1/2 hour in the fridge and then form small meatballs like small bites. Coat them in flour, shake off the excess flour and fry in hot oil that almost covers them by turning them so that they get golden brown on all sides. Strain on kitchen paper. You can serve them hot as well as cold.