These meatballs were inspired by one of my all-time favorite dishes in Rome – the Mortadella Pistachio Meatballs at Dilla. Every time I’m in Rome, I head back and order the same meatballs. They’re that good.

Lucky for me, when we were filming Bobby and Giada In Italy, I had the honor to learn how to actually make them – and you can watch it any time on Discovery+!

I had to try my hand at making a similar recipe. Mortadella gives these meatballs tons of flavor, and makes them extra succulent. The creamy pistachio pesto sauce is sweet, creamy and herbaceous – the perfect counterpart.

I like to serve these with something light, like a bed of arugula to brighten it all up. They’re amazing served with pasta, too – or even in these little sliders!

Mortadella Meatballs with Pistachio Pesto

Serves:

16 meatballs

Cooking Level: Beginner

Prep Time

15 minutes

Cook Time

20 minutes

Inactive Time

Total Time

35 minutes

INGREDIENTS:

For The Meatballs:

• 1/2 cup freshly grated Parmesan
• 1/4 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1 large egg beaten
• 1 pound ground pork
• 1/2 pound mortadella diced small
• 3 tablespoons olive oil

For The Sauce:

• 1 cup raw shelled pistachios
• 1/2 cup fresh basil leaves
• 1/2 cup fresh Italian parsley leaves
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 1 cup freshly grated Parmesan
• Arugula for serving, optional
• Chopped pistachios for serving optional

INSTRUCTIONS:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.
• Drizzle 2 tablespoons olive oil on a small, rimmed baking sheet. Scoop the mixture into 16-18 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 20 minutes.
• For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and ½ - 1 cup cold water and puree until the pesto is a smooth, creamy texture. Add the cheese and pulse to combine.
• Divide the arugula among 4 to 5 plates and top with 3 to 4 meatballs each. Spoon the pesto over the meatballs. Serve with chopped pistachios if desired.

NUTRITION:

Calories: 293kcal | Carbohydrates: 4g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 502mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 1mg

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