Harissa Meatballs with Whipped Feta and Roasted Vegetables Recipe
This vibrant and flavorful recipe features harissa-spiced meatballs paired with roasted bell peppers and zucchini, served alongside creamy whipped feta and hummus. Perfect for a quick, satisfying sheet pan dinner, this dish combines North African heat with Mediterranean freshness for a deliciously balanced meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Meatballs and Vegetables
- 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
Whipped Feta Sauce
- 6-ounce container feta cheese
- 1–2 ounces cream cheese or sour cream or plain yogurt
- 1 clove garlic
To Serve
- 1 cup hummus
- 6 pita breads
- 1/4 cup kalamata olives
- 1 lemon, cut into wedges
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Arrange the sliced yellow and red bell peppers on one side of a large sheet pan. Drizzle them with olive oil and sprinkle with salt to taste.
- Make Harissa Sauce and Coat Meatballs: In a small bowl, combine the harissa paste with a bit of olive oil, lemon juice, and garlic powder until you create a spreadable red paste. If using pre-cooked meatballs, toss them in the bowl with the sauce to coat evenly. If using raw meatballs, brush the sauce directly onto them once arranged on the sheet pan.
- Arrange Meatballs and Bake: Place the coated meatballs in the center of the sheet pan next to the peppers. Bake for 15-20 minutes until meatballs are heated through and beginning to brown.
- Add Zucchini and Continue Roasting: After the initial baking, add the sliced zucchini to the sheet pan with a drizzle of olive oil and seasoning of salt. Return the pan to the oven and roast for an additional 10 minutes.
- Broil for Extra Browning: For a nice caramelized finish, broil all the ingredients on the sheet pan for about 5 minutes, watching carefully to prevent burning.
- Prepare Whipped Feta: In a food processor or blender, combine the feta cheese, cream cheese (or sour cream/plain yogurt), and garlic clove. Blend until the mixture becomes thick, creamy, and smooth to form your whipped feta sauce.
- Serve: Serve the roasted harissa meatballs and vegetables alongside dollops of hummus, generous spoonfuls of whipped feta, pita wedges, kalamata olives, and lemon wedges. Enjoy immediately for a flavorful and balanced meal.
Notes
- You can use homemade meatballs if you have the time; just adjust cooking time to ensure they are fully cooked.
- If you prefer less heat, reduce the amount of harissa paste or choose a milder version.
- The whipped feta can be made ahead and refrigerated for up to 2 days in an airtight container.
- Feel free to add other vegetables like cherry tomatoes or red onion for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
Keywords: harissa meatballs, whipped feta, sheet pan dinner, roasted vegetables, Mediterranean recipe, quick dinner, easy meatballs, harissa paste
