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Harissa Meatballs with Whipped Feta

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!



Meatballs and Such:

  • 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
  • 12 zucchini, sliced into half moons
  • 2 tablespoons harissa paste
  • olive oil, garlic powder, lemon juice, salt

Whipped Feta:

  • one 6-ounce container feta cheese
  • 12 ounces cream cheese or sour cream or I’ve used plain yogurt in a pinch
  • 1 clove garlic


  • hummus
  • pita
  • olives / lemon wedges 


  1. 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.
  2. 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.
  3. 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. 
  4. Serve: 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.


  • Category: Dinner
  • Method: Sheet Pan
  • Cuisine: American

Keywords: harissa paste, meatballs, whipped feta