Harissa Meatballs with Whipped Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted store-bought meatballs with bell peppers and zucchini tossed in harissa, served over whipped feta cheese. A quick one-sheet dinner balancing spice, creaminess, and roasted vegetables in a deconstructed format.
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Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2604mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1268mg
- Calcium
- 451mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.