HARISSA MEATBALLS WITH WHIPPED GARLIC FETA
Ingredients
MEATBALLS/BOWL
- 2.5 TABLESPOONS HARISSA PASTE TRADER JOE'S
- 2.5 TABLESPOONS OLIVE OIL EXTRA VIRGIN
- 1 TABLESPOON FRESH LEMON JUICE
- 32 OUNCES FROZEN ORIGINAL MEATBALLS ALDI
- 8 MINI MIXED SWEET BELL PEPPERS OR 2 REGULAR SIZED PEPPERS, THINLY SLICED
- 1/2 TEASPOON GARLIC POWDER
- TRADITIONAL FLAVORED HUMMUS
- OLIVE OIL FOR GARNISH
- FRESH LEMON WEDGES FOR GARNISH
- DRIED PARSLEY FOR GARNISH
- MEDITERRANEAN PITAS
WHIPPED GARLIC FETA
- 6 OZ FETA BLOCK NOT CRUMBLED FETA
- 1 LARGE GARLIC CLOVE
- 2 OUNCES CREAM CHEESE SOFTENED
Instructions
- PREHEAT OVEN TO 375 DEGREES F.
- ON A LARGE BAKING SHEET PLACE SLICED PEPPERS ON 1/3 OF THE TRAY. DRIZZLE WITH SOME OLIVE OIL & SALT TO TASTE. TOSS UNTIL COATED AND PLACE BACK IN ONE LAYER ON 1/3 OF THE TRAY.
- COMBINE HARISSA PASTE, OLIVE OIL, LEMON JUICE, AND GARLIC POWDER IN A LARGE BOWL. TOSS IN FROZEN MEATBALLS UNTIL WELL COATED.
- PLACE MEATBALLS ON 2/3 OF THE SAME TRAY AS THE PEPPERS IN A SINGLE LAYER. BAKE FOR 25 MINUTES. BROIL 3 MINUTES BUT WATCH THEY DON'T BURN.
- WHILE BAKING THE SHEET TRAY MAKE THE GARLIC WHIPPED FETA.
GARLIC WHIPPED FETA:
- IN A BLENDER OR FOOD PROCESSOR COMBINE FETA, CREAM CHEESE, AND GARLIC CLOVE.
- BLEND UNTIL COMPLETELY SMOOTH AND "WHIPPED".
- PLATE HUMMUS, GARLIC WHIPPED FETA, MEATBALLS, PITA WEDGES, AND ROASTED PEPPERS.
- TO GARNISH DRIZZLE WITH OLIVE OIL AND A LEMON WEDGE. SPRINKLE WITH DRIED PARSLEY.
Notes
AUTHOR: PINCH OF YUM