Harissa Meatballs with Whipped Feta

• one 22-ounce bag of store-bought frozen meatballs (or homemade, if you've got them / got the time)22 ounce
• bell peppers (yellow and red), sliced↗2
• zucchini, sliced into half moons1
• harissa paste↗2 tablespoon
• olive oil, garlic powder, lemon juice, salt↗
• one 6-ounce container feta cheese6 ounce
• cream cheese or sour cream or I've used plain yogurt in a pinch↗1 ounce
• clove garlic↗1
• hummus1 cup
• pitas6
• kalamata olives↗0.25 cup
• lemon, cut into wedges↗1

Step-by-step instructions

1. 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. 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. 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. 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.