Harissa Meatballs with Whipped Feta

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.

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.

In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms. 

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.