Name: Harissa Meatballs with Whipped Feta and Roasted Vegetables Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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, for drizzling; Garlic powder, to taste; Lemon juice, from 1 lemon; Salt, to taste; 6-ounce container feta cheese; 1-2 ounces cream cheese or sour cream or plain yogurt; 1 clove garlic; 1 cup hummus; 6 pita breads; 1/4 cup kalamata olives; 1 lemon, cut into wedges

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Introduction

Harissa Meatballs with Whipped Feta is a vibrant and flavorful dish perfect for a quick weeknight dinner or casual gathering. Tender meatballs coated in spicy harissa paste pair beautifully with roasted vegetables and a creamy, tangy whipped feta sauce. Serve it all with warm pita and hummus for a delicious Mediterranean-inspired meal.

A black bowl sits on a grey cloth over a white marbled surface, filled with layers of food. On the left, three pieces of light brown pita bread are stacked, forming a fan shape. Next to them is a creamy beige hummus spread with a drizzle of olive oil and a sprinkle of black pepper. Above it lies white yogurt or sauce topped with chopped green herbs. In the middle, a cluster of dark brown falafel balls garnished with chopped parsley rests beside a small pile of shiny, dark purple olives. On the right side, grilled zucchini slices in green and light brown colors are arranged near sautéed yellow and red bell pepper strips. Finally, at the top right corner inside the bowl, there are three lemon wedges showing their bright yellow inner flesh. Photo taken with an iphone --ar 4:5 --v 7

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
Garlic powder
Lemon juice
Salt
6-ounce container feta cheese
1-2 ounces cream cheese, or sour cream, or plain yogurt
1 clove garlic
1 cup hummus
6 pitas
1/4 cup kalamata olives
1 lemon, cut into wedges

Instructions

Step 1: Preheat the 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 you get a spreadable red sauce. Toss the meatballs in this sauce if they are pre-cooked, or brush the sauce directly on raw meatballs placed on the sheet pan. Arrange the meatballs in the center of the pan.
Step 3: Bake the peppers and meatballs for 15-20 minutes.
Step 4: Remove the pan from the oven and add the sliced zucchini with a drizzle of olive oil and salt. Return to the oven and roast for an additional 10 minutes. For extra browning, broil everything for about 5 minutes.
Step 5: While the meatballs and vegetables are roasting, prepare the whipped feta. In a food processor, blender, or chopper, combine the feta, cream cheese (or alternative), and garlic. Blend until smooth and creamy.
Step 6: Serve the harissa meatballs and roasted vegetables with a dollop of hummus and the whipped feta sauce. Add pita wedges, kalamata olives, and lemon wedges on the side for garnish and extra flavor. Enjoy!

Tips & Variations

Use homemade meatballs if you have extra time for a fresher taste and texture.
Adjust the amount of harissa paste according to your preferred spice level.
Swap cream cheese with sour cream or yogurt for a lighter whipped feta sauce.
Add chopped fresh herbs like parsley or mint on top before serving for a fresh pop of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The whipped feta sauce is best served fresh but can be stored separately for up to 2 days and stirred before serving.

How to Serve

A black bowl holds a colorful Mediterranean dish set on a white marbled texture. Around the edges, there are soft, light brown pita bread slices on the left side. Near the pita, there are dark purple olives scattered on and around dark red-brown falafel balls with a rough texture and green herb pieces on top, placed in the center. On the bottom left, there is smooth pale yellow hummus with a drizzle of golden olive oil and a sprinkle of pepper, next to a fluffy white dollop of creamy sauce with chopped green herbs on top. To the right, there are grilled yellow and red bell pepper strips and green zucchini rounds with a light char. At the top right corner, there are bright yellow lemon wedges. The whole dish is fresh, colorful, and textured. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the whipped feta sauce ahead of time?

Yes, you can prepare the whipped feta sauce a day ahead and keep it refrigerated. Give it a good stir before serving to restore its creamy texture.

What can I use if I don’t have harissa paste?

If you don’t have harissa paste, a mixture of chili powder, smoked paprika, cumin, and a bit of olive oil can create a similar spicy and smoky flavor.