For the meatballs, put the mince in a large bowl. Soak the bread in lukewarm water for about 5 minutes, squeeze well and add to the mince.
Peel the onion and garlic clove, grate very finely and add. Add thyme, ouzo, oregano, mint, parsley and egg, season well with salt and pepper.
Knead with wet hands until everything is well mixed. Season well again. Form walnut-sized balls from the mixture and turn individually in flour.
Tap off excess flour. Heat plenty of olive oil in a frying pan and fry the meatballs in it until golden brown all over.
Remove with a sieve scoop and drain on kitchen paper. Serve the meatballs lukewarm or cold.