Harissa Meatballs with Whipped Feta and Roasted Vegetables Recipe
Introduction
Harissa Meatballs with Whipped Feta is a vibrant and flavorful dish that combines spicy North African harissa with tender meatballs and creamy, tangy whipped feta. Roasted vegetables and warm pita make it a perfect weeknight dinner or casual gathering meal.
Ingredients
- 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, for drizzling
- Garlic powder
- Lemon juice
- Salt, to taste
- 6-ounce container feta cheese
- 1-2 ounces cream cheese or sour cream (or plain yogurt as a substitute)
- 1 clove garlic
- 1 cup hummus
- 6 pitas
- 1/4 cup kalamata olives
- 1 lemon, cut into wedges
Instructions
- Step 1: 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.
- Step 2: In a small bowl, mix the harissa paste with a little olive oil, lemon juice, and garlic powder until it forms a spreadable sauce. Toss the meatballs in this sauce if pre-cooked, or brush it directly onto raw meatballs placed on the sheet pan. Place meatballs in the center of the pan.
- Step 3: Bake the meatballs and peppers for 15 to 20 minutes.
- Step 4: Add the sliced zucchini to the pan, drizzle with olive oil and salt, then roast for an additional 10 minutes. For extra browning, switch the oven to broil and broil everything for about 5 minutes.
- Step 5: While the veggies and meatballs roast, combine the feta, cream cheese (or sour cream/yogurt), and garlic in a food processor or blender. Whip until the mixture is thick and creamy.
- Step 6: Serve the meatballs and roasted veggies with dollops of hummus and whipped feta, alongside warm pita wedges, kalamata olives, and lemon wedges for squeezing. Enjoy!
Tips & Variations
- If you prefer a milder flavor, reduce the amount of harissa or substitute with a milder chili paste.
- Homemade meatballs can be used for a fresher taste; just adjust cooking time accordingly.
- Swap cream cheese for Greek yogurt for a tangier whipped feta and lighter texture.
- Add fresh herbs like parsley or mint to the whipped feta for an herbal twist.
- Serve with a side salad or roasted potatoes for a heartier meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat meatballs and vegetables in the oven or microwave until warm. Whipped feta is best served fresh but can be kept refrigerated and stirred before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of meatballs?
Yes, you can use beef, chicken, lamb, or plant-based meatballs depending on your preference. Adjust cooking times if using raw meatballs to ensure they are fully cooked.
Is harissa very spicy?
Harissa varies in heat depending on the brand and recipe. It has a smoky chili flavor with moderate heat, but you can adjust the amount used or choose a milder version to suit your taste.
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Harissa Meatballs with Whipped Feta and Roasted Vegetables Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
These Harissa Meatballs with Whipped Feta are a vibrant, flavorful meal perfect for a quick weeknight dinner or casual entertaining. Juicy meatballs coated in a spicy harissa glaze roast alongside colorful bell peppers and zucchini, all served with creamy whipped feta, hummus, warm pita bread, and tangy olives. The combination of smoky harissa, rich feta, and fresh veggies creates a delicious Mediterranean-inspired dish that is both easy and impressive.
Ingredients
Meatballs and Vegetables
- 1 (22-ounce) bag 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, for drizzling and mixing
- Garlic powder, to taste
- Lemon juice, from 1 lemon
- Salt, to taste
Whipped Feta Sauce
- 1 (6-ounce) container feta cheese
- 1–2 ounces cream cheese or sour cream (or plain yogurt as an alternative)
- 1 clove garlic
Serving
- 1 cup hummus
- 6 pita breads, cut into wedges
- 1/4 cup kalamata olives
- 1 lemon, cut into wedges
Instructions
- Prepare Sheet Pan: Preheat the oven to 425°F (220°C). On a large sheet pan, spread the sliced bell peppers on one side. Drizzle with olive oil and sprinkle with salt to season the peppers.
- Make Harissa Sauce and Coat Meatballs: In a small bowl, mix the harissa paste with a little olive oil, lemon juice, and garlic powder until it forms a smooth, spreadable red paste. If your meatballs are pre-cooked, toss them in a bowl with the harissa sauce until well coated. If raw, simply brush the sauce onto them on the sheet pan. Place the meatballs in the center of the sheet pan.
- First Roast: Bake the meatballs and peppers together for 15-20 minutes, allowing the meatballs to cook through (if raw) and the peppers to soften and roast.
- Add Zucchini and Continue Roasting: Remove the sheet pan from the oven and add the sliced zucchini tossed with olive oil and salt to the pan. Return to the oven and roast for another 10 minutes.
- Broil for Extra Browning: For a nice char and extra flavor, broil everything on the sheet pan for about 5 minutes until everything is beautifully browned and slightly crisp on the edges. Keep a close eye to prevent burning.
- Make Whipped Feta: While the vegetables and meatballs roast, combine the feta cheese, cream cheese (or sour cream/yogurt), and garlic in a food processor, chopper, or blender. Blend until smooth and creamy, forming a thick sauce.
- Plate and Serve: Serve the roasted meatballs and vegetables with a dollop of hummus and whipped feta. Arrange pita wedges on the side along with kalamata olives and lemon wedges for squeezing. Enjoy warm.
Notes
- You can use homemade meatballs if you have time, but store-bought frozen meatballs help make the recipe quick and easy.
- Adjust the amount of harissa paste according to your heat preference; start with less if you’re sensitive to spice.
- Plain yogurt can be used instead of cream cheese or sour cream for a lighter whipped feta.
- Broiling at the end adds great color and texture but watch carefully as things can burn quickly.
- This dish pairs well with a simple green salad or couscous on the side for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: harissa meatballs, whipped feta, Mediterranean recipe, sheet pan dinner, quick dinner, roasted vegetables, pita bread, hummus
