Prep the aromatics: Grate the onion on the fine side of a box grater. Squeeze out excess liquid with your hands or a paper towel. Mince the garlic. Finely chop the parsley and mint.

Make the mixture: In a large bowl, combine ground lamb, grated onion, garlic, parsley, mint, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, a pinch of red pepper flakes, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 beaten egg, and 1/2 cup breadcrumbs. Add 1/2 teaspoon black pepper and 1–1 1/4 teaspoons kosher salt.

Add feta and olive oil: Crumble in 1/3–1/2 cup feta. Drizzle in 1 tablespoon olive oil. Mix gently with your hands just until combined. Don’t overmix or the meatballs can turn tough.

Form the meatballs: Scoop about 1 1/2 tablespoons per meatball and roll into 1 1/4–1 1/2-inch balls. You should get roughly 18–22 meatballs. Lightly oil your hands if the mixture sticks.

Chill (optional but helpful): Place the meatballs on a plate and refrigerate for 15–20 minutes. This helps them hold their shape and cook evenly.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray or brush the basket with oil to prevent sticking.

Cook in batches: Arrange meatballs in a single layer with space between them. Air fry for 9–12 minutes, shaking the basket or turning them halfway, until the centers reach 160–165°F (71–74°C) and the outsides are browned.

Taste test and adjust: If unsure about seasoning, air fry one small meatball, taste, and adjust salt, lemon, or herbs in the remaining mixture before cooking the rest.

Serve: Drizzle with a little olive oil and lemon juice. Serve with tzatziki, warm pitas, and a simple salad of tomatoes, cucumber, red onion, and olives.