Harissa 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
Scale
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
