Step 1

Combine all the ingredients for the meatballs in a large bowl, except the water, and mix well with your hands until homogenized.Start adding the water, one tablespoon at a time, until a soft mixture is formed. You may not need all the water.Store the mixture in the fridge for at least half an hour.

Step 2

Pour the wine or ouzo in a small plate and wet your hands. Take a small quantity of the meat mixture and shape into a 1 1/2 inch ball. Continue with the rest of the meatballs, each time wetting your hands before shaping.

Step 3

Pour some oil into a large frying pan, about 1 inch high and heat over medium/high temperature.Fry the meatballs in batches, until browned on one side, flip and fry from the other side (about 8-10 minutes total)

Step 4

For the tomato and feta salsa transfer all the ingredients in a bowl and mix to combine. Leave in the fridge for one hour for the flavors to develop.

Step 5

For the black garlic chimichurri, shake olive oil and lemon juice in a shaker, add the rest of the ingredients and mix well. Pour into a bowl and leave in the fridge for one hour for the flavors to develop.

Step 6

Serve the Greek fried meatballs with fries, baked potatoes, or fluffy rice. Accompany with the two salsas.Eat!