These Harissa Meatballs with Whipped Feta are a quick, flavor-packed dinner that balances spice, creaminess, and freshness in every bite.
Packed with protein from the meatballs and fiber from colorful vegetables, this sheet-pan meal is both satisfying and nutritious.
With wholesome fats from olive oil and feta, it’s perfect for busy weeknights or meal prep that feels indulgent yet healthy.
Flavorful Harissa Meatballs with Feta
Equipment
- 1 large nonstick sheet pan
- 1 food processor, chopper, or blender
- Measuring Spoons and Cups
- Mixing Bowls
Ingredients
For Meatballs and Vegetables:
- 22 ounces frozen or homemade meatballs
- 2 bell peppers yellow and red, sliced
- 1 –2 zucchini sliced into half moons
- 2 tablespoons harissa paste
- 1 –2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt to taste
For Whipped Feta:
- 6 ounces feta cheese
- 1 –2 ounces cream cheese sour cream, or plain yogurt
- 1 garlic clove
Extras for Serving:
- 1 cup hummus
- 6 pita wedges
- ¼ cup kalamata olives
- 1 lemon cut into wedges
Instructions
- Preheat and Prepare Sheet Pan: Start by preheating your oven to 425°F (220°C). While the oven warms, grab a large nonstick sheet pan. Lightly drizzle it with olive oil or spray it with cooking spray to prevent sticking. This step ensures that your meatballs and vegetables roast evenly without sticking to the pan, giving them a perfect golden-brown texture.
- Prepare the Bell Peppers: Take the yellow and red bell peppers, slice them into even strips, and place them on one side of the sheet pan. Drizzle with a small amount of olive oil and sprinkle lightly with salt. Toss the peppers gently with your hands or a spatula to coat them evenly. Prepping the peppers first allows them to start roasting while you work on the harissa sauce, layering flavors right from the beginning.
- Mix the Harissa Sauce: In a small bowl, combine 2 tablespoons of harissa paste with a drizzle of olive oil, 1 teaspoon of fresh lemon juice, and a pinch of garlic powder. Stir until the mixture forms a smooth, spreadable paste. This sauce is the flavor powerhouse of the dish, adding a smoky, mildly spicy kick that complements the meatballs beautifully.
- Coat the Meatballs: If you’re using pre-cooked meatballs, place them in a mixing bowl and toss them gently with the harissa sauce until fully coated. If your meatballs are raw, brush the sauce directly onto them on the sheet pan. Arrange the meatballs in the center of the pan, leaving space between them so they roast evenly. Coating the meatballs with the harissa sauce ensures every bite is infused with rich, spicy flavor.
- Roast Peppers and Meatballs: Place the sheet pan in the preheated oven and roast for 15–20 minutes. During this time, the meatballs will cook through or heat up thoroughly, while the peppers soften and begin to caramelize, bringing out their natural sweetness. Check occasionally to ensure even roasting, rotating the pan if needed.
- Add the Zucchini: After the initial roasting, remove the sheet pan from the oven and add the zucchini slices. Drizzle with olive oil and sprinkle with a pinch of salt. Return the pan to the oven and roast for an additional 10 minutes. This step allows the zucchini to cook perfectly without becoming mushy while absorbing some of the harissa’s spicy aroma.
- Optional Broil for Extra Browning: For those who love a lightly charred finish, switch your oven to broil and place the sheet pan under the broiler for 3–5 minutes. Watch carefully, as this step can quickly go from golden-brown to burnt. Broiling adds a lovely roasted texture and deepens the flavors of the meatballs and vegetables.
- Prepare the Whipped Feta: While the sheet pan is finishing roasting, prepare the whipped feta. In a food processor, blender, or chopper, combine 6 ounces of feta cheese, 1–2 ounces of cream cheese (or sour cream or yogurt), and 1 garlic clove. Blend until smooth, creamy, and fluffy. Taste and adjust with a pinch of salt or lemon juice if desired. The whipped feta adds a luxurious, tangy creaminess that balances the spicy meatballs perfectly.
- Arrange the Serving Platter: Once the meatballs and vegetables are done roasting, carefully transfer them to a serving platter or leave them on the sheet pan if desired for a rustic presentation. Add dollops of hummus around the pan and place pita wedges on the side. Scatter kalamata olives and lemon wedges for a fresh, zesty garnish.
- Serve and Enjoy: Spoon the whipped feta generously over the meatballs and vegetables or serve it on the side for dipping. Encourage everyone to pile pita, veggies, and meatballs together with a bit of hummus and feta in each bite. This meal is warm, satisfying, and packed with flavor—perfect for busy weeknights, meal prep, or a casual weekend dinner with family or friends. Devour immediately and savor the spicy, creamy, and fresh combination!
Notes
- Store-bought meatballs save time, but homemade meatballs can enhance flavor.
- Adjust harissa paste to taste—start mild and add more for heat.
- Whipped feta can be prepared ahead and stored in the fridge.
- Drizzle lemon juice over roasted vegetables before serving for extra freshness.
- Broiling the sheet pan for 3–5 minutes adds a beautiful char and deepens flavor.
- Slice vegetables uniformly to ensure even roasting.
- Olive oil, garlic, and salt enhance the natural sweetness of peppers and zucchini.
- This dish works well for meal prep and can be easily reheated.
Chef’s Secrets for Maximum Flavor
To really make this dish shine, consider layering your seasonings.
Tossing vegetables with a bit of olive oil, salt, and garlic powder before roasting enhances their natural sweetness.
Coating meatballs evenly with the harissa mixture ensures that each bite carries that signature smoky-spicy flavor.
Using a combination of feta and cream cheese in the whipped feta provides the perfect balance of tangy and creamy texture.
Don’t skip the broiling step if you like a bit of char—it intensifies flavors and adds a lovely visual appeal.
Finally, let roasted veggies rest for a few minutes after leaving the oven to deepen their flavor.
Serving Suggestions for Perfect Presentation
This meal is perfect for both casual dinners and small gatherings.
Serve directly from the sheet pan for a rustic, family-style presentation or plate individually for a more refined look.
Pita wedges, hummus, olives, and lemon wedges add texture, acidity, and freshness, balancing the richness of meatballs and whipped feta.
Consider pairing this dish with a crisp green salad, such as arugula with lemon vinaigrette, or a side of couscous for a heartier meal.
It’s also excellent for building customizable bowls—layer veggies, meatballs, hummus, and feta for a Mediterranean-inspired bowl that’s satisfying and colorful.
Storage Tips to Keep Fresh
Leftovers store beautifully, making this recipe ideal for meal prep.
Place cooled meatballs and roasted vegetables in an airtight container in the fridge for up to 3–4 days.
Keep whipped feta in a separate container to maintain its creamy texture.
To reheat, warm meatballs and veggies in a 350°F oven for 10–15 minutes or until heated through—avoid microwaving if possible to prevent sogginess.
The whipped feta can be served cold or at room temperature.
For longer storage, all components can be frozen separately for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
1. Can I use other vegetables instead?
Absolutely! This recipe is versatile. Try adding eggplant, cherry tomatoes, or broccoli for variety. Just ensure they’re cut into uniform sizes to roast evenly.
2. Is this dish gluten-free?
Yes, if you use gluten-free meatballs and pita. Otherwise, the dish contains gluten via regular pita bread. The rest of the ingredients are naturally gluten-free.
3. How spicy is this recipe?
The heat level depends on the harissa paste. Mild harissa gives a subtle kick, while hot versions increase spice. You can adjust by using less harissa or mixing it with extra olive oil or yogurt.
4. Can I make the whipped feta ahead?
Yes! Whipped feta can be made up to 2 days in advance. Store it in an airtight container in the fridge and stir well before serving. Adding a splash of lemon juice before serving brightens the flavor.
5. What’s the best way to serve leftovers?
Reheat meatballs and roasted veggies in the oven for the best texture. Serve with fresh pita, hummus, and a dollop of whipped feta. Leftover components can also be used in wraps, salads, or Mediterranean bowls.
