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
Scale
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
