Mains - non veg

Harissa Meatballs with Whipped Feta

4 servings


15 minutes

active time

45 minutes

total time


one 22-ounce bag of store-bought frozen meatballs (or homemade, if you’ve got them / got the time)

2 bell peppers (yellow and red), sliced

1-2 zucchini, sliced into half moons

2 tablespoons harissa paste

olive oil, garlic powder, lemon juice, salt

one 6-ounce container feta cheese

1-2 ounces cream cheese or sour cream or I’ve used plain yogurt in a pinch

1 clove garlic

1 cup hummus

6 pitas

1/4 cup kalamata olives

1 lemon, cut into wedges


Sheet Pan, Part One

Preheat the oven to 425 degrees. Place the peppers on one side of a large sheet pan. Drizzle with oil and sprinkle with salt. Mix the harissa with a little bit of olive oil, lemon juice, and garlic powder until you have a nice spreadable red paste. Coat your meatballs with the sauce (you can do this by tossing the meatballs in a bowl with the sauce if they’re pre-cooked, or just brushing the meatballs directly on the sheet pan if your meatballs are raw). Add meatballs to the center of the sheet pan. Bake for 15-20 minutes.

Sheet Pan, Part Two

Add the zucchini to the pan with some olive oil and salt. Roast for another 10 minutes. For extra browning on everything, broil for about 5 minutes.

Whip That Feta

In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms.

Serve meatballs and veggies with a dollop of hummus, your whipped feta, pita wedges, and anything else you like (olives, lemon, etc.). And now DEVOUR. And repeat. And repeat. And repeat.


Serving Size




Total Fat

35.5 g

Saturated Fat

13.8 g

Unsaturated Fat


Trans Fat

0.6 g


98.6 mg


1028.6 mg

Total Carbohydrate

13.3 g

Dietary Fiber

3.3 g

Total Sugars

7.3 g


19.8 g

4 servings


15 minutes

active time

45 minutes

total time
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