Name: Harissa Meatballs with Whipped Feta and Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: One 22-ounce bag of store-bought frozen meatballs (or homemade); 2 bell peppers (1 yellow, 1 red), sliced; 1-2 zucchini, sliced into half moons; 2 tablespoons harissa paste; Olive oil, as needed; Garlic powder, to taste; Lemon juice, from 1 lemon; Salt, to taste; One 6-ounce container feta cheese; 1-2 ounces cream cheese or sour cream or plain yogurt; 1 clove garlic; 1 cup hummus; 6 pita breads, cut into wedges; 1/4 cup kalamata olives; 1 lemon, cut into wedges

Ingredients

22-ounce bag of store-bought frozen meatballs (or homemade)

2 bell peppers (yellow and red), sliced

1-2 zucchini, sliced into half moons

2 tablespoons harissa paste

Olive oil

Garlic powder

Lemon juice

Salt

6-ounce container feta cheese

1-2 ounces cream cheese, sour cream, or plain yogurt

1 clove garlic

1 cup hummus

6 pitas

1/4 cup kalamata olives

1 lemon, cut into wedges

Instructions

Step 1: Preheat the oven to 425°F (220°C). Arrange the sliced bell peppers on one side of a large sheet pan. Drizzle with olive oil and sprinkle with salt.

Step 2: In a small bowl, mix the harissa paste with a bit of olive oil, lemon juice, and garlic powder to create a spreadable sauce. Toss the meatballs in this sauce if pre-cooked, or brush the sauce directly onto raw meatballs on the sheet pan. Place the meatballs in the center of the pan next to the peppers.

Step 3: Bake the meatballs and peppers for 15-20 minutes until cooked through and peppers start to soften.

Step 4: Add the zucchini slices to the pan, drizzle with olive oil, and sprinkle with salt. Roast everything together for another 10 minutes. For extra browning, broil for an additional 5 minutes, watching carefully.

Step 5: While the veggies and meatballs cook, combine the feta cheese, cream cheese (or sour cream/yogurt), and garlic in a food processor or blender. Blend until smooth and creamy to make the whipped feta.

Step 6: Serve the roasted meatballs and vegetables with a dollop of hummus and whipped feta. Warm the pita bread and serve with kalamata olives and lemon wedges on the side for squeezing over.

Tips & Variations

For a milder flavor, reduce the amount of harissa or substitute with a mild chili paste.

Swap pita for warm naan or flatbread for a different texture.

Add chopped fresh herbs like parsley or mint to the whipped feta for extra freshness.

If you don’t have a food processor, crumble the feta finely and mix thoroughly with the cream cheese and garlic by hand.

Storage

Store leftover meatballs and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the whipped feta separate to maintain its creamy texture. Reheat meatballs and veggies gently in the oven or microwave. The whipped feta can be served cold or at room temperature after reheating the main dish.

FAQs

Can I use homemade meatballs for this recipe?

Yes, homemade meatballs work great and give you control over ingredients and seasoning. Just adjust the cooking time as needed to ensure they are fully cooked.

What if I don’t have harissa paste?

If you don’t have harissa, you can substitute with a mixture of chili powder, smoked paprika, cumin, and a bit of olive oil to mimic its smoky, spicy flavor.