Whipping up some Creamy Harissa Meatballs with Feta Zucchini for dinner this week! Full of flavor from za’atar, harissa, garlic, and fresh dill, this dish is absolutely delicious. Serve it up with some quinoa, and you have yourself an amazingly well-balanced meal to enjoy with your family.

This recipe is perfect for weeknight meals too because it really is so easy to pull together. It might seem like a lot of moving parts, but they’re all very simple and quick to do. A hot tip when it comes to making the meatballs….use a cookie scoop! I’m telling you, it makes the whole process SO much easier. The meatballs are also made using almond flour, instead of the usual bread crumbs, for a little bit of a healthier version.

Spicy foods are usually something I shy away from, as I tend to be quite the wimp in that arena. But the spice of the harissa is balanced out with the greek yogurt, dill and lemon juice, creating a creamy sauce that is so flavorful and has just a bit of heat to it. Definitely manageable for any spice sensitive palates.

I’m honestly not sure what I like better, the meatballs or the zucchini. Seasoned with smoked paprika, garlic, salt and pepper, and then topped with crumbled feta, the zucchini is a highlight of the dish for sure. You just slice them up, toss them with some olive oil and the spices, and roast them in the oven along with the meatballs. It’s really so simple. I think my favorite part about this recipe really has to be how well rounded and balanced it is. It has all the components of a nutritious, filling, and satisfying dinner, and it truly is just so good!

If you do give these Creamy Harissa Meatballs with Feta Zucchini a try, be sure to comment below or tag me on Instagram and let me know how you like them! I really do love to hear your thoughts.

Take Care xx
Slim

Creamy Harissa Meatballs with Feta Zucchini (Gluten Free)

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Serves: 4

Ingredients

For the Meatballs:

1 lb ground chicken
1 egg
¼ cup almond flour
1 tbsp za’atar
1 tsp smoked paprika
2 tsp chopped garlic
1 shallot finely chopped
Salt and pepper

For the Zucchini:

2 large zucchinis
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and pepper
½ cup crumbled feta

For the Creamy Harissa Sauce:

3 tbsp harissa paste
¾ cup plain greek yogurt
Juice of 1 lemon
2 ½ tbsp olive oil
1 tbsp fresh dill, chopped
Salt and pepper

Optional: For the quinoa

1 cup tricolored quinoa (or any kind you prefer)
2 cup water

Instructions

Preheat the oven to 350℉ and spray two baking sheets with olive oil spray. Set aside.
Cut the zucchinis in half horizontally and then slice each half vertically into batons. Place them in a bowl and toss with the olive oil, smoked paprika, garlic powder, and salt and pepper. Arrange them on one of the prepared baking sheets so there is space between each piece of zucchini. Set aside.
In a large bowl, add the ground chicken, egg, almond flour, za’atar, smoked paprika, garlic, shallot, and salt and pepper. Using a fork or your hands, mix and squish the ingredients all together until evenly distributed and well combined.
Using a cookie scoop, scoop out ~1 inch (or golf ball sized) portions and roll them in your hands to form even balls. I like to put a little olive oil on my hands before doing this to prevent sticking. Place them evenly on the second baking sheet.
Place both sheets in the oven and bake the meatballs for 20 minutes (or until their internal temperature reaches 165℉) and bake the zucchini for 15 minutes.
Meanwhile, place the harissa, greek yogurt, lemon juice, olive oil, fresh dill, and salt and pepper into a blender. Blend on high until smooth and thoroughly combined.
Optional: For the quinoa, bring the two cups of water and quinoa to a boil over high heat. Once boiling, reduce to a simmer, cover, and cook for 15 minutes, or until water is absorbed.
Once everything is done, sprinkle feta on the cooked zucchini, pour the sauce on the meatballs, and serve!