Harissa Meatballs with Whipped Feta
Tender meatballs in spicy harissa sauce paired with roasted vegetables, creamy whipped feta, and hummus on soft pita – a flavor-loaded dinner made simple.
Equipment
- 1 Baking sheet for meatballs and veggies
- 1 Food processor for whipped feta
- 1 Oven for roasting and warming pita
Ingredients
Main ingredients
- 22 oz Frozen meatballs store-bought or homemade
- 2 Bell peppers yellow and red for color
- 1-2 Zucchinis sliced into half moons
- 2 tablespoon Harissa paste
- Olive oil for roasting and drizzling
- Garlic powder for sprinkling veggies
- Salt just a pinch
- 6 oz Feta cheese
- Cream cheese or sour cream or yogurt for creamy whipped feta
- 1 clove Garlic for blending into feta
- 1 cup Hummus plus 1–2 tablespoon harissa paste
- 6 Pitas for serving
- 0.25 cup Kalamata olives for garnish or snacking
- 1 Lemon cut into wedges for serving
Instructions
Instructions
- Preheat oven to 400°F. Arrange meatballs on a baking sheet and bake 20–25 minutes until crisped outside.
- Meanwhile, toss bell peppers and zucchini with olive oil, salt, garlic powder, and 1 tablespoon harissa. Roast for 15–20 minutes until tender and caramelized.
- In a food processor, blend feta, cream cheese (or alternative), garlic clove, and lemon juice until smooth. Set aside.
- Stir remaining 1 tablespoon harissa into hummus. Taste and adjust heat level to preference.
- Warm pitas in the oven or skillet until soft and pliable.
- To serve, spread feta on pita, add harissa hummus, then top with roasted veggies and meatballs. Garnish with olives or lemon wedges.
Notes
Store leftover meatballs and veggies separately for best texture. Whipped feta can be stored chilled and stirred before reuse. Reheat meatballs with a splash of water and warm pitas separately to keep soft.