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!
This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.
Here’s a stunner for you.
You are looking at a big ol’ bowl of store-bought wonders such as hummus, olives, and pita bread, topped with a pile of meatballs (also store-bought! SOS life) that have been coated in a quick harissa / lemon / olive oil paste and baked to juicy-crisp perfection, roasted peppers and zucchini, and a super tangy, salty, whipped garlicky feta to add a little creamy punch to every bite.
It sounds fancy when I write it all out, and actually, every bite really does feel very complex and so delicious. But in reality, almost everything can be store-bought, and then you just have two tasks: roasting a meatball and veggie sheet pan, and whipping up a block of feta.
In This Post: Everything You Need For This Bowl
Ingredients You Need To Make This Happen
Here’s our shortcut-friendly ingredient list:
- meatballs
- harissa paste (it usually comes in a jar and is often sold in the “global foods” section at many grocery stores)
- bell peppers
- zucchini
- hummus
- pita
- feta
And assuming you’ve got olive oil, S&P, and garlic…this big bowl of goodness is yours for the taking.
How To Make This Bowl Come Together
Essentially what is happening here is the meatballs, peppers, and zucchini get roasted on one single pan.
I know technically this isn’t the correct way to do it because you want each veggie to be cooked to its own perfection. And if you are particular about your zucchini, feel free to give it its own pan for optimal zucchini-specific roasting. But I found it most efficient (and 100% delicious) to just add the zucchini on the same pan – not for the whole time, but just for the last few minutes of roasting. If there’s an easy way to do something that still gets the same super-yum end results, you know I’m all over that. And in this case, everybody-on-one-pan is the way.
The Whipped Feta Is a Must-Make
The only other really “active” cooking step here is blitzing up a block of feta cheese in a food processor or mini chopper (I love this one) until it becomes a creamy, spreadable, dollop-able wonder that you might be tempted to put on, like, everything from here on out.
This recipe, this combo of flavors, this textural heaven? This one is for those of us who like to go big. Lots of color, lots of puckery zip, lots of salt, and a good amount of heat from that harissa paste… more of all, please.
In terms of eating this, you can just fork-and-knife it, OR you can get right up in there with your pillowy pita and swoop it directly into the hummus, top with a meatball and some veggies, and do a final dunk into that whipped feta to just take this day right over the top. (10/10 would recommend.)
Harissa Meatballs with Whipped Feta: Frequently Asked Questions
What type of store-bought meatballs do you recommend?Any kind! I’ve tried pork, beef, chicken, and turkey meatballs – and I think veggie meatballs would also work really well as a vegetarian option! This recipe is very forgiving – it can work with meatballs that are pre-cooked, and I’ve also enjoyed this recipe with the pre-made, UNCOOKED meatballs that you can often buy in the meat department. For a specific brand, I really enjoyed these with the ALDI pre-made uncooked Italian style meatballs (I know, wrong flavor profile, but it worked just fine and the meatballs were amazing). I just brushed them with the harissa sauce before baking.
I have some extra time. Can I make my own meatballs for this recipe?Sure can! These baked chicken meatballs are perfect in this recipe, and major bonus – they’re freezer-friendly if you wanted to prep these ahead of time. Doubling the recipe is not a bad idea!
Is harissa paste spicy?
It’s not terribly spicy, but harissa paste does pack some heat. I would rate it as mild+ or medium- level heat. I left a few meatballs un-sauced for my toddler just to make sure it wasn’t too spicy for her.
I can’t find harissa paste. What else can I use?Chili oil or even sriracha could work here instead! Just adjust the amounts as necessary so that you don’t make it too spicy.
Prefer To Watch Instead Of Read?
Source Notes: Harissa paste is “a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.” (definition from Wiki!) It reminds me a little bit of curry paste – it’s packed with flavor and vibrantly red in color. In the US, you can find it at many grocery stores that have a solidly stocked “global foods” section. It’s usually is sold in small jars. If you want to dabble with making your own (and I am actually tempted to after reading Suzy’s description), here is a recipe for homemade harissa paste.
Description
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
- 1–2 zucchini, sliced into half moons
- 2 tablespoons harissa paste
- olive oil, garlic powder, lemon juice, salt
Whipped Feta:
- 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
Extras:
- hummus
- pita
- olives / lemon wedges
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Keywords: harissa paste, meatballs, whipped feta
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One More Thing!
This recipe is part of our collection of savory meatball recipes. Check it out!
Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe
Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.
Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!
In This Post:
How To Make This Garlic Shrimp and Tomatoes (with Pictures)
Step 1: Blister and Smash the Tomatoes
Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.
Step 2: Cook the Shrimp
Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!
Step 3: Get the Garlic and Butter Going In There
Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.
Step 4: Make a Creamy Orzo
Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.
Step 5: Put It All Together
Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.
Lindsay’s Notes
This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.
Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.
As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!
Description
Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.
Garlic Shrimp and Tomatoes:
Creamy Orzo:
- Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
- Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
- Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
- Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
- Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
- Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
- Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!
Notes
This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Saute
- Cuisine: American
Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes
Recipe Card powered byFrequently Asked Questions For Garlic Shrimp and Tomatoes
What can I use instead of shrimp?Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.
How long do the leftovers last?You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.
Can you make this vegetarian / meatless?Use zucchini in place of the shrimp! Or, similarly, this recipe is great.
How do you make this gluten-free and/or dairy-free?Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!
Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.
My Favorite Shrimp Recipes
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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