Smyrna-style Meatballs (Soutzoukakia Smyrneika)

1 1b ground beef
1 onion, grated
4 cloves garlic, pressed
4 slices bread, crusts removed, soaked in water and squeezed
1 egg
2 TB ouzo
2 TB olive oil
mint, oregano, parsley, paprika (recipe called for cumin but Mama uses paprika because we picky kids don’t like cumin.)
salt & pepper

Mix and let sit in fridge for at least 2 hours
Make torpedo-shaped meatballs, roll in flour and fry.
(Leftovers can be treated as for soudzoukakia with potatoes, except you don’t need to broil the soudzoukakia.)