Harissa Meatballs with Whipped Feta and Roasted Veggies Recipe
Introduction
Harissa Meatballs with Whipped Feta is a vibrant and flavorful meal that combines spicy, tender meatballs with roasted vegetables and a creamy, tangy feta sauce. It’s perfect for an easy weeknight dinner or casual entertaining, served with warm pita and delicious accompaniments.
Ingredients
- 22-ounce bag of store-bought frozen meatballs (or homemade)
- 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, 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 it forms a spreadable sauce. Toss the meatballs in this sauce or brush it directly onto raw meatballs on the sheet pan. Place meatballs in the center of the pan.
- Step 3: Bake the meatballs and peppers for 15-20 minutes.
- Step 4: Add the sliced zucchini to the pan, drizzle with olive oil and sprinkle with salt. Roast for another 10 minutes. For extra browning, broil everything for about 5 minutes.
- Step 5: While the meatballs roast, combine feta cheese, cream cheese (or sour cream/yogurt), and garlic in a food processor or blender. Blend until the mixture is thick and creamy.
- Step 6: Serve the meatballs and roasted vegetables with a dollop of hummus, whipped feta sauce, pita wedges, kalamata olives, and lemon wedges.
Tips & Variations
- Use homemade meatballs if you have time for a fresher taste and customizable flavors.
- Adjust the amount of harissa to your preferred spice level.
- Try adding fresh herbs like parsley or mint to the whipped feta for extra freshness.
- Serve with a side salad or extra roasted vegetables for a heartier meal.
Storage
Store leftover meatballs and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Keep the whipped feta sauce separate and refrigerated in a sealed container for up to 2 days. Reheat meatballs and veggies in the oven or microwave until warmed through. Whipped feta is best served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use raw meatballs for this recipe?
Yes, if using raw meatballs, brush the harissa sauce directly onto them on the sheet pan and bake as directed. Ensure they are cooked through before serving.
What can I substitute for harissa paste?
If harissa is unavailable, you can use a mixture of chili powder, smoked paprika, garlic powder, cumin, and a bit of olive oil to create a similar spicy paste.
PrintHarissa Meatballs with Whipped Feta and Roasted Veggies Recipe
These Harissa Meatballs with Whipped Feta are a vibrant and flavorful dish perfect for a quick weeknight meal or casual gathering. Tender frozen or homemade meatballs are roasted with harissa-spiced bell peppers and zucchini on a sheet pan, then served with a creamy, garlicky whipped feta sauce, hummus, pita wedges, and Kalamata olives for a Mediterranean-inspired feast bursting with bold, spicy, and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Meatballs and Vegetables
- 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 and mixing
- Garlic powder, to taste
- Lemon juice, to taste
- Salt, to taste
Whipped Feta Sauce
- 6-ounce container feta cheese
- 1–2 ounces cream cheese or sour cream or plain yogurt (optional substitute)
- 1 clove garlic
To Serve
- 1 cup hummus
- 6 pita bread, cut into wedges
- 1/4 cup Kalamata olives
- 1 lemon, cut into wedges
Instructions
- Sheet Pan, Part One: Preheat your oven to 425°F (220°C). On one side of a large sheet pan, arrange the sliced yellow and red bell peppers. Drizzle them with olive oil and sprinkle with salt. In a small bowl, combine the harissa paste with a bit of olive oil, lemon juice, and garlic powder, mixing until you have a spreadable red paste. Toss the meatballs in this sauce if they are pre-cooked, or brush the sauce onto raw meatballs placed directly on the pan. Add the meatballs to the center of the sheet pan.
- Bake Meatballs and Peppers: Place the sheet pan in the oven and bake for 15-20 minutes until the meatballs are heated through and the peppers start to soften.
- Sheet Pan, Part Two: Remove the sheet pan and add the zucchini slices to the pan, drizzling them with olive oil and sprinkling with salt. Return the pan to the oven and roast for an additional 10 minutes until the zucchini is tender.
- Broil for Browning: For extra color and caramelization on the meatballs and vegetables, turn on the broiler and broil everything for about 5 minutes, watching carefully to prevent burning.
- Whip That Feta: In a food processor, chopper, or blender, combine the feta cheese, cream cheese (or sour cream/yogurt), and garlic clove. Blend until the mixture is thick, creamy, and smooth, forming a luscious sauce.
- Plate and Serve: Serve the roasted meatballs and vegetables with generous dollops of hummus and the whipped feta sauce. Arrange pita wedges, Kalamata olives, and lemon wedges on the side for squeezing and snacking. Enjoy your flavorful Mediterranean feast!
Notes
- You can use homemade meatballs if preferred; adjust cooking time accordingly if raw.
- Harissa paste can be adjusted according to your preferred heat level; start with less and add more as needed.
- The whipped feta sauce can be made ahead and refrigerated for up to 2 days.
- Substitute cream cheese with sour cream or plain yogurt if desired for a different tangy texture.
- Watch the broiler carefully when browning to avoid burning.
Keywords: harissa meatballs, whipped feta, Mediterranean recipe, sheet pan dinner, roasted vegetables, pita, hummus, easy weeknight meal
