Description
A vibrant and flavorful recipe featuring harissa-spiced meatballs roasted with bell peppers and zucchini, paired with a creamy whipped feta sauce. Served alongside hummus, pita wedges, kalamata olives, and lemon wedges, this dish offers a delightful blend of spicy, tangy, and savory tastes perfect for a quick and satisfying meal.
Ingredients
Scale
Meatballs and Vegetables
- 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
Whipped Feta Sauce
- One 6-ounce container feta cheese
- 1–2 ounces cream cheese or sour cream or plain yogurt
- 1 clove garlic
To Serve
- 1 cup hummus
- 6 pita breads, cut into wedges
- 1/4 cup kalamata olives
- 1 lemon, cut into wedges
Instructions
- Preheat and prepare vegetables: Preheat your 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 to season.
- Make harissa sauce and coat meatballs: In a small bowl, mix together harissa paste, a bit of olive oil, lemon juice, and garlic powder until you achieve a spreadable red sauce. If using pre-cooked meatballs, toss them in the sauce until well coated. If raw, brush the sauce directly onto the meatballs once placed on the sheet pan.
- Arrange meatballs and bake: Place the coated meatballs in the center of the sheet pan next to the peppers. Bake everything for 15 to 20 minutes to cook through and begin roasting.
- Add zucchini and continue roasting: After the initial bake, add the sliced zucchini to the pan, drizzle with olive oil, and season with salt. Roast the entire sheet pan for an additional 10 minutes.
- Optional broiling for extra browning: For enhanced caramelization, broil the pan for about 5 minutes, watching closely to avoid burning.
- Prepare whipped feta sauce: In a food processor, blender, or chopper, blend the feta cheese, cream cheese (or sour cream/yogurt), and garlic clove until smooth and creamy.
- Serve: Plate the roasted meatballs and vegetables alongside dollops of hummus and whipped feta. Garnish with pita wedges, kalamata olives, and lemon wedges for squeezing. Enjoy immediately.
Notes
- You can substitute cream cheese with sour cream or plain yogurt in the whipped feta sauce depending on preference or availability.
- Broiling at the end is optional but adds a nice char and deepens flavors.
- Using homemade meatballs is encouraged if you have extra time; otherwise store-bought frozen meatballs work perfectly.
- Adjust harissa paste amount to control the heat level in the dish.
- Leftover whipped feta can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: harissa meatballs, whipped feta, sheet pan dinner, Mediterranean recipe, roasted vegetables, easy dinner, harissa sauce, hummus, pita bread
