Harissa Meatballs with Whipped Feta
These harissa meatballs with whipped feta are a bold and vibrant dish packed with Mediterranean flavors. Perfect for an easy sheet pan dinner or a healthy, protein-rich meal idea!
Ingredients
- 1 (22-ounce) bag of store-bought frozen meatballs (or homemade if preferred)
- 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
- 1 (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 (220°C).
- Arrange the bell pepper slices on one side of a large sheet pan. Drizzle with olive oil and sprinkle lightly with salt.
- In a small bowl, mix the harissa paste with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of garlic powder. Stir until you have a smooth, spreadable sauce.
- Coat the meatballs with the harissa mixture. If using frozen, toss them in a bowl with the sauce; if raw, brush the sauce onto the surface directly on the pan.
- Place the meatballs in the center of the sheet pan and bake for 15–20 minutes.
- After 15 minutes, add the zucchini to the sheet pan. Drizzle with olive oil, sprinkle with salt, and continue to roast for another 10 minutes.
- For a crispy, golden finish, broil the meatballs and veggies for an additional 3–5 minutes.
- In a blender or food processor, whip the feta, cream cheese (or substitute), and garlic until you achieve a thick, creamy consistency.
- Serve the roasted meatballs and veggies with dollops of whipped feta, hummus on the side, warm pita wedges, and a sprinkle of olives. Squeeze fresh lemon juice over everything for extra brightness.