Harissa Meatballs with Feta
These harissa meatballs with feta bring bold flavors and wholesome ingredients together in an easy harissa meatballs recipe. Perfect for sheet pan meatballs and veggies, this dish includes creamy whipped feta and vibrant roasted vegetables for a healthy meatball dinner idea. Customize it to fit any diet!
Ingredients
- 22 ounce bag 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
- Preheat your oven to 425°F. Arrange the sliced bell peppers on one side of a large sheet pan. Drizzle with olive oil and sprinkle with salt.
- In a small bowl, mix harissa paste with a splash of olive oil, lemon juice, and garlic powder until it forms a spreadable paste. Coat the meatballs by tossing them in the paste or brushing it directly onto the raw or cooked meatballs. Place the coated meatballs in the center of the sheet pan and roast for 15–20 minutes.
- Add zucchini slices to the sheet pan with the peppers and drizzle with more olive oil and a pinch of salt. Roast everything together for an additional 10 minutes. Finish by broiling for 5 minutes to achieve that golden, caramelized char on the meatballs and veggies.
- Combine feta, cream cheese (or alternative), and garlic in a food processor or blender. Blend until smooth and creamy. For extra zing, add a squeeze of lemon juice.
- Serve the harissa meatballs and roasted veggies with a generous dollop of hummus, a spoonful of whipped feta, pita wedges, kalamata olives, and lemon wedges for squeezing. Enjoy!