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.
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.
Fry the meatballs in batches, until browned on one side, flip and fry from the other side (about 8-10 minutes total)
You can make the black garlic chimichurri in a food processor, but pay attention not to overwork the mixture