Description
This vibrant and flavorful recipe features harissa-coated meatballs roasted alongside colorful bell peppers and zucchini, served with a creamy whipped feta dip, hummus, and warm pita wedges. Perfect for a quick weeknight dinner with a Middle Eastern flair, this dish balances spicy, savory, and creamy elements for a satisfying meal.
Ingredients
Meatballs and Vegetables
- 22-ounce bag of store-bought frozen meatballs (or homemade, if preferred)
- 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 approximately 1/2 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, cut into wedges
- 1/4 cup kalamata olives
- 1 lemon, cut into wedges
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 425°F (220°C). Place 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, mix the harissa paste with a little olive oil, lemon juice, and garlic powder until it becomes a smooth, spreadable red sauce. Toss the frozen meatballs in the harissa sauce until evenly coated. Arrange the coated meatballs in the center of the sheet pan beside the peppers.
- Roast Meatballs and Peppers: Place the sheet pan in the preheated oven and bake for 15-20 minutes, allowing the meatballs to cook through and the peppers to soften.
- Add Zucchini and Continue Roasting: Remove the sheet pan and add the sliced zucchini to the pan, drizzling it with olive oil and a pinch of salt. Roast everything together for an additional 10 minutes.
- Broil for Extra Browning: For added color and caramelization, switch the oven to broil mode and broil the meatballs and vegetables for about 5 minutes, watching carefully to prevent burning.
- Prepare Whipped Feta: While the sheet pan is cooking, combine the feta cheese, cream cheese (or sour cream/yogurt), and garlic clove in a food processor or blender. Whip until a thick, creamy sauce forms.
- Serve: Plate the roasted meatballs and vegetables alongside dollops of hummus and the whipped feta sauce. Serve with warm pita wedges, kalamata olives, and lemon wedges for squeezing. Enjoy!
Notes
- If using raw homemade meatballs, ensure they are fully cooked by adjusting the roasting time accordingly.
- You can substitute the cream cheese in the whipped feta with sour cream or plain yogurt depending on desired creaminess and tang.
- Feel free to add extra spices like smoked paprika or cumin to the harissa sauce for more depth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
