Empty My Fridge
Harissa Meatballs with Whipped Feta
Ingredients
- 22-ounce bag of store-bought frozen meatballs1
- Bell pepper · sliced2
- Zucchini · sliced1–2
- Harissa · paste2 tbsp
- Olive oil · powder
- Feta cheese1
- Cream cheese1–2 oz
- Garlic1 clove
- Hummus1 cup
- Pitas6
- Kalamata olive¼ cups
- Lemon1
Instructions
- Preheat the oven to 425°F.
- Put the peppers on one side of a large sheet pan, drizzle with oil and sprinkle with salt.
- Mix the harissa with a little olive oil, lemon juice and garlic powder into a spreadable paste, then coat the meatballs with it (toss them if pre-cooked, or brush them on the pan if raw).
- Place the meatballs in the centre of the pan and bake for 15 to 20 minutes.
- Add the zucchini to the pan with some olive oil and salt and roast for another 10 minutes.
- Broil for about 5 minutes for extra browning.
- In a food processor, blender or chopper, blend the feta, cream cheese and garlic until thick and creamy.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicCheeseLemonBell pepperCream cheeseZucchiniOliveFeta cheese
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