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In a mixing bowl, add the chicken mince, shallot, ½ feta, egg, lemon zest, breadcrumbs, oregano, salt and pepper. Shape the meatballs, about the size of a ping pong ball.
In a frying pan over a moderate hot heat, brown off the meatballs for a couple of minutes until nicely browned on one side, add the butter, add the garlic and bay leaves and cook for a couple more minutes, jostling the meatballs around in the pan to dislodge them.
Add the tomatoes and let the pan come to a simmer. Add the butter beans, add the cream, put a lid on and simmer over a moderate / low heat for around 35 minutes, until the chicken is cooked through, or cook in the oven at 180C for around 35 minutes, until the chicken meatballs are cooked through.
Remove from the heat and check the seasoning, crumbling over the remaining feta, serve with the lemon cut into wedges to squeeze over.