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.
- On one side of a large sheet pan, place the peppers, drizzle with oil and sprinkle with salt.
- Mix the harissa with a little olive oil, lemon juice and garlic powder until it forms a spreadable red paste.
- Coat the meatballs with the sauce: toss them in a bowl if pre-cooked, or brush them on the pan if raw. Place them in the centre of the pan.
- Bake for 15–20 minutes.
- Add the zucchini to the pan with some olive oil and salt and roast for 10 more minutes. For extra browning, broil for about 5 minutes.
- In a food processor, blender or chopper, blend the feta, cream cheese and garlic until thick and creamy.
- Serve the meatballs and vegetables with hummus, the whipped feta and pita wedges.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicCheeseLemonBell pepperCream cheeseZucchiniOliveFeta cheese
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