comment icon 106 more comments 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 (affiliate link)) 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.)
Prefer To Watch Instead Of Read?
Click here to watch step-by-step stories for how to make this recipe!
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.
We Love Sheet Pan Recipes. Here Are More Faves!
Sheet Pan Chicken Pitas with Tzatziki (salty-briney-crunchy goodness on one pan!) Sheet Pan BBQ Tofu (three words – BBQ. Spiced. Tofu.) Sheet Shrimp and Cauli Rice (another SOS fave!) Quinoa Sweet Potato Salad (a salad in sheet pan form – yep, we went there)
One More Thing!
This recipe is part of our collection of savory meatball recipes. Check it out! 5 from 37 reviews
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:
1 cup hummus 6 pitas 1/4 cup kalamata olives 1 lemon, cut into wedges
