Feta Zucchini Meatballs on Roasted Red Pepper Sauce
Looking for a protein-packed meal that’s anything but boring? These Feta Zucchini Meatballs with Roasted Red Pepper Sauce bring big flavor with minimal effort. They’re easy to make, loaded with savory goodness, and topped with a creamy, smoky sauce that just might steal the show. One bite, and you’ll be reaching for seconds and maybe licking the spoon too.
We partnered with Olivia, the force behind
@naturallynourishedwitholivia for this delicious dish. Her approach to simple, nourishing meals always hits the mark, and this one’s no exception. If you’re not already following her, go check her out for more wholesome, crave-worthy ideas!
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makes:4 People
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total time:35 Minutes
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cooking difficulty:Moderate
Ingredients
Utensils
- Food Processor
- Large mixing bowl
- Cutting board
- Measuring spoons
- Baking sheet
- Tongs
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, mix all ingredients until just combined—don’t overwork the meat.
Form into meatballs (about golf-ball sized) and place on a parchment -lined baking sheet.
Bake for 20-25 minutes, until cooked through and lightly golden.
Roasted Pepper Sauce:
- Add all ingredients into a food processor or blender
- blend until smooth and creamy. Adjust seasoning if needed.
To serve:
Spoon a generous layer of the sauce onto a plate, top with the warm meatballs, and finish with your favorite extras: think crisp cucumber slices, capers, a simple salad, or warm flatbread.
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