Cut off the crust of the toast, pour ouzo over the slices. Peel onion, cut into fine cubes, fry in 3 tablespoons olive oil. Add cooled onion cubes to ground beef. Add squeezed slices of bread, egg and the chopped mint.
Finely chop the garlic clove, rub it with salt, add it with the oregano to the ground beef, mix everything well until a smooth mass is formed. Season with salt and pepper. Form small balls, dredge in wheat flour. Heat the remaining olive oil and fry the meatballs in batches, turning frequently, until brown. Leave to cool.
For the sauce, stir the yogurt until smooth. Finely chop the mint and add to the yogurt. Grate some zest from an untreated lemon, crush a clove of garlic, add both to the yogurt. Season the yogurt with salt and pepper, adding a little sugar to round it off if necessary.
Serve: Place the meatballs on a platter, top with the yogurt-mint sauce.
Dust with sweet paprika and sprinkle with mint or parsley. Serve with pita bread or baguette.
