1/ Finely dice the onion. Grate the garlic. Grate the courgette. Fold a clean tea towel in half and put the grated courgette in the middle of it. Sprinkle over 0.5tsp of salt and mix through. Leave for about 10 mins and then wrap the tea towel around the courgette and over the sink wring out as much of the moisture as you can from the courgette. Cut the feta into (roughly) 1cm cubes.
2/ Add a splash of oil to a drying pan and gently fry the onion and garlic for about 5 mins. Set to onside to cool.
3/ Put all the ingredients except the feta into a mixing ball and use your hands to mix and combine all the ingredients. Use a kind of kneading action to get it all to come together.
4/ Take a dessert spoonful of the mixture between your palms and roll into a ball. Then squash flat between your palms, put a cube of feta in the middle, fold the lamb up round it and roll between your palms again. You shouldn’t be able to see the cheese through any gaps. Repeat this until all the mixture has gone. You should get around 18 meatballs and they should be roughly golf ball sized. Put the meatballs on a baking tray lined with greaseproof paper. Pop them in the fridge for at least half an hour.
4/ There are various ways you can cook the meatballs. I like to do them in the air fryer – they take 11-12 mins at 200℃ and you get the nice browned, slightly crispy outside you get with frying but without the extra fat. You can put them in the oven at 200℃ and they’ll take 20-25 mins. Or, if you’re serving them with a sauce fry them for a couple of mins on either side and then simmer in the sauce to cook for 15 – 20 mins.