Description
Spicy Easy Harissa Meatballs with creamy whipped feta. A bold, flavorful main dish or appetizer that’s perfect for any occasion.
Ingredients
- Meatballs: 1 bag (22 oz) frozen turkey bacon meatballs (or homemade) – These provide the protein and form the foundation of the dish.
- Bell Peppers: 2 bell peppers (sliced) – Their sweetness balances the spice from the harissa.
- Zucchini: 1-2 zucchini (sliced) – This veggie adds texture and nutrition and is a great source of vitamins.
- Harissa Paste: 2 tbsp – This is the star of the show, bringing heat and flavor.
- Olive Oil: To taste – Essential for roasting and helping to convey the harissa’s flavor while keeping the meatballs moist.
- Garlic Powder: To taste – Adds an extra layer of flavor that complements the other ingredients.
- Lemon Juice: Freshly squeezed, to taste – Brightens and elevates the entire dish.
- Salt: To taste – Essential for enhancing the natural flavors of the ingredients.
For the Whipped Feta:
- Feta: 6 oz – Rich and tangy, it’s the perfect base for the creamy topping.
- Cream Cheese (or Sour Cream/Plain Yogurt): 1-2 oz – This adds creaminess to the feta, balancing the flavors.
- Garlic: 1 clove – Fresh garlic provides a wonderful aromatic quality.
Additionally, you’ll want some Extras to enhance your meal:
- Hummus: 1 cup – A delightful addition that adds creaminess and flavor.
- Pitas: 6 – Perfect for scooping and wrapping the delicious filling.
- Kalamata Olives: 1/4 cup – Their briny flavor is a welcome complement to the savory meatballs.
- Lemon: 1, cut into wedges – For an extra burst of freshness when serving.
Instructions
- Preheat the oven to 425°F (220°C): A hot oven will give your vegetables a nice roast and enhance their natural sweetness.
- Prepare the bell peppers: On a large sheet pan, toss the 2 sliced bell peppers with a drizzle of olive oil and a generous pinch of salt. Ensure they are evenly coated for optimal roasting.
- Coat the meatballs: In a bowl, combine the harissa paste, a splash of olive oil, the juice of half a lemon, and garlic powder. Stir until well mixed. Add the 22 oz of frozen turkey bacon meatballs to the harissa mixture, coating each meatball thoroughly with the spicy marinade.
- Arrange everything on the sheet pan: Place the coated meatballs on the sheet pan alongside the bell peppers, ensuring they have some space to roast evenly.
- Bake: Transfer the sheet pan to the preheated oven and bake for 15-20 minutes, or until the meatballs are heated through and the vegetables are tender.
- Add zucchini: Slice 1-2 zucchini and add them to the pan mid-way through the roasting time. Drizzle with olive oil and sprinkle with salt. Roast everything for an additional 10 minutes.
- Broil for extra browning: For a delightful finish, switch to broiler mode and broil the pan for about 5 minutes, or until everything is beautifully browned and charred at the edges. Keep an eye on it to prevent burning!
- Prepare the whipped feta: While the meatballs and veggies are roasting, blend 6 oz of feta, 1-2 oz of cream cheese (or sour cream/plain yogurt), and 1 clove of garlic in a food processor. Blend until creamy and smooth. If it seems too thick, you can add a little water or olive oil to reach your desired consistency.
- Serve: On a large serving platter, arrange the roasted veggies and meatballs with 1 cup of hummus, the whipped feta, 6 pitas, 1/4 cup of kalamata olives, and lemon wedges. Dig in and enjoy this flavorful meal! 🍽️