Place the minced meat in a boiler and drizzle with the vinegar and the ouzo. The vinegar and the ouzo will break the minced meat’s fibers and will make the meatballs fluffy. Make a puddle in the minced meat and add the rest of the ingredients, bread wet and grated. Grate the onions because their liquids are useful for the dough. Grate also the tomato, crush the eggs, add the spices, salt and pepper. Knead the mixture very well until it’s crispy. Cover it and let the minced meat in the fridge at least for 30΄. The longer you leave them, the nicer they smell. Shape large meatballs and press them to become plywood (put ouzo to your hands so that the minced meat does not stuck on them). Flour the meatballs, remove the unnecessary flour and fry them always with olive oil, for about 3΄ from each side until they turn brown. Let them drain on an absorbent paper and serve them with french fries and greek salad.