Harissa Meatballs with Whipped Feta

Preheat oven to 425°F. Arrange the sliced bell peppers on one side of a large sheet pan. Drizzle with olive oil and sprinkle with salt.

In a bowl, whisk together the harissa paste with a tablespoon of olive oil, a squeeze of lemon juice, and a pinch of garlic powder until spreadable. Toss the meatballs in this mixture until evenly coated. Arrange them on the center of the sheet pan.

Place the sheet pan in the oven and roast for 15 to 20 minutes until the meatballs are heated through and starting to caramelize.

Remove the pan, scatter the sliced zucchini around the meatballs, drizzle with a little olive oil and salt. Return to the oven for another 10 minutes. For extra browning, switch to broil for 3 to 5 minutes at the end.

While the meatballs roast, combine the feta, cream cheese, and garlic in a food processor or blender. Process until thick and creamy, scraping down the sides as needed.

Arrange the roasted meatballs and vegetables on a platter or individual plates. Serve alongside dollops of whipped feta, hummus, warm pita wedges, kalamata olives, and lemon wedges.