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Put the oil into a large heavy-based frying pan. Add the meatballs and cook over a medium-high heat for about 5 minutes, until lightly browned. Scoop out and set aside. Tip the onion into the pan, lower the heat, season with a little salt and fry for about 10 minutes, until soft and turning golden.
Stir in the garlic and harissa and cook for a couple of minutes more. Add the chopped tomatoes and simmer for 10 minutes, then tuck in the meatballs. Cook for 10-15 minutes, until the meatballs are cooked through with no pink meat and the juices run clear
As the meatballs cook, boil the spaghetti in salted water for 9 minutes, then reserve a mug of pasta water and drain. Tip the spaghetti into the sauce and meatballs, add ⅓ of the feta and most of the mint. Mix, adding a little pasta water to loosen, then toss to coat. Plate up the spaghetti and meatballs, top with with the remaining feta and mint, then serve.