Mix the minced pork and veal in a bowl. Add the boiled, peeled and mashed potato and the soaked in water and drained bread. Add the finely chopped onion, 2 tablespoons of vinegar, 2 tablespoons of ouzo, the lightly beaten eggs, spearmint, salt and black pepper and knead it all very well.
If the mixture is dry, add the remaining vinegar and ouzo. Cover the bowl with a lid and let it sit in the refrigerator for 1 to 3 hours. Shape the mixture into round meatballs, slightly larger than a large walnut and in the middle of each, place 1 pitless olive.
Roll in flour and fry until golden in a large amount of hot oil.