In a bowl soak the bread in the milk. Using a colander discard all the milk and press the bread down to remove as much moisture as possible.
Add the onion and garlic in a food processor and process until onion is finelly diced.
In a large bowl mix the ground meat, bread, olive oil, onion and garlic, egg, cumin, chili flakes, and ouzo. Add the finely chopped mint. Season with salt and freshly ground pepper. Mix really well.
Take a tablespoon of the mixture and shape in to long oval shapes, like the shape of a football. This is the traditional shape of these meatballs.
Roll each meatball in the flour, shake off excess and set them aside on a plate.
Add the light olive oil in a frying pan over medium-high heat and let it heat for 1 minute. Add meatballs to the pan a few at a time. Brown on both sides for about 1 minutes each side. When they reach a light brown color, remove meatball with a slotted spoon and place on paper towels to absorb excess oil. Set aside until needed.