Recipe Card
Easy Harissa Meatballs with Whipped Feta
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.
- —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.
- —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
- 1
Preheat the oven to 425°F (220°C): A hot oven will give your vegetables a nice roast and enhance their natural sweetness.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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!
- 8
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.
- 9
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! 🍽️