You’re only 30 minutes away from a generous plate of juicy meatballs—flavored with harissa, studded with feta and kept moist with grated zucchini. Serve them over a smoky red pepper sauce with warm flatbreads or focaccia for an easy, family-friendly meal that’s both quick and satisfying.
Meatballs are one of the most versatile dishes—perfect on flatbreads, tossed through pasta or added to salads for extra protein. They’re also a great place to sneak in vegetables: grated zucchini blends into the mix to keep the meatballs incredibly tender without relying on egg or breadcrumbs. Harissa adds depth and heat while chunks of feta create delightful pockets of creamy saltiness.
Ingredients You’ll Need
- Ground beef — Lean ground beef works well and still produces juicy meatballs. For even richer flavor use beef with a higher fat content, or substitute ground turkey, chicken, pork or a plant-based alternative.
- Zucchini (courgette) — Grated zucchini keeps the meatballs moist and helps bind the mixture without eggs or breadcrumbs.
- Feta — Crumbled feta adds creamy, tangy pockets inside the meatballs. Goat cheese can be used instead, or omit if preferred.
- Harissa paste — A North African chili paste made from red peppers, chilies and spices like cumin and coriander. It adds flavor and helps retain moisture.
- Cottage cheese — Used in the smoky red pepper sauce for a smooth, tangy base. Greek yogurt, sour cream or cream cheese are suitable alternatives.
- Jarred roasted red peppers — Quick and convenient for the sauce; you can roast your own if you prefer.
How to Make Them
Combine all the meatball ingredients in a large bowl and mix thoroughly so the seasoning is evenly distributed. Scoop spoonfuls of mixture and roll them into balls with slightly wet hands to prevent sticking, then place them on a lined baking tray.
Bake in a preheated oven until golden and cooked through, or cook in an air fryer for a faster option. While the meatballs cook, blend the red peppers, cottage cheese, feta, garlic, lemon juice and harissa into a smooth smoky sauce. Serve the meatballs piled on the sauce and finish with diced cucumber, chopped chives and a pinch of red pepper flakes.
Got a question?
Yes. Form the meatballs and keep them in the refrigerator for a couple of days before cooking. Cooked meatballs will keep in the fridge for up to five days and can be reheated, or frozen for longer storage.
What can I serve the meatballs with?
They pair beautifully with warm flatbreads, focaccia, salads, steamed rice or tossed through pasta using the smoky red pepper sauce as a quick pasta topping.
Can the meatballs be frozen?
Absolutely. Freeze raw meatballs on a tray until solid, then transfer to freezer bags. Cook from frozen, adding an extra 10 minutes to the cooking time. Cooked meatballs also freeze well—defrost overnight in the fridge before reheating.
Watch how to make them
Short video demonstrations are useful for visual learners—use the written instructions below if you prefer a step-by-step guide.
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Juicy Harissa, Feta & Zucchini Meatballs
Total time: 30 minutes · Yield: 4 servings · Diet: Gluten free
Description
Quick, flavorful meatballs made without egg or breadcrumbs—zucchini keeps them moist while harissa and feta add heat and creaminess. The smoky red pepper sauce is blended until smooth and pairs perfectly with warm bread or rice for an effortless meal the whole family will enjoy.
Ingredients
For the meatballs
- 1 pound lean ground beef (or preferred ground meat)
- 1 large zucchini, grated
- 2 scallions, finely chopped
- 100 g / 3.5 oz feta, crumbled
- 2 tablespoons harissa paste
- 1/2 cup flat-leaf parsley, finely chopped
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1 teaspoon ground cumin
For the smoky red pepper sauce
- 3 roasted red peppers (jarred or home-roasted)
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon harissa paste
- 1 teaspoon salt
- 1 cup cottage cheese (or Greek yogurt / sour cream / cream cheese)
- 100 g / 3.5 oz feta
To serve
- 1/2 cucumber, diced
- A handful of chives, finely sliced
- 2 teaspoons red pepper flakes
Instructions
- Preheat the oven to 220°C / 430°F and line a baking tray with parchment paper.
- In a large bowl combine ground beef, grated zucchini, crumbled feta, 2 tablespoons harissa, crushed garlic, parsley, scallions, 1 teaspoon salt and 1 teaspoon ground cumin. Mix thoroughly to distribute seasonings evenly.
- Form the mixture into small balls using a heaped tablespoon each. Wetting your hands slightly will help prevent sticking. Place meatballs on the prepared tray.
- Drizzle with a little olive oil and bake for about 20 minutes, until golden and cooked through. For an air fryer, cook 12 minutes at 200°C / 400°F.
- While the meatballs cook, blend the jarred red peppers, cottage cheese, remaining feta, 2 garlic cloves, 1 tablespoon lemon juice, 1 tablespoon harissa and 1 teaspoon salt until smooth. Adjust seasoning to taste.
- Spread half the sauce on a platter, pile meatballs on top and scatter diced cucumber, chives and red pepper flakes over the dish. Serve immediately.
Notes
Make ahead: Form meatballs and refrigerate for up to two days or freeze raw for longer storage. To freeze, arrange on a tray until solid then transfer to a freezer bag.
Storage: Cooked meatballs keep in the fridge for about five days. Reheat in the oven or microwave until piping hot. Freeze cooked meatballs and thaw overnight before reheating.
Substitutions: Use a different chili paste if you can’t find harissa. Swap ground beef for lamb, chicken, turkey or a plant-based alternative if desired.
Nutrition (per serving)
- Serving size: 350 g
- Calories: 393
- Protein: 41.1 g
- Fat: 16.3 g (Saturated fat: 10 g)
- Carbohydrates: 19.5 g (Fiber: 3.8 g, Sugar: 10.9 g)
- Sodium: 2011 mg