Mortadella Meatballs With Pistachio Pesto
Recipe by Giada De Laurentiis
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
Prep Time
Cook Time
Inactive Time
Total Time
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:
Photo Credit: Elizabeth Newman
This was delicious. I would add garlic to the pesto and to the meatballs, however. And, The Aguila was slightly dry so I'd dress the Aguila slightly. Maybe a lite dressing of lemon and olive oil.
Best recipe I've made in a long time. Didn't have the arugula so I served this over crunchy shredded leaf lettuce and it was outstanding. I'm single; so I halved the recipe. I have leftovers for tomorrow. This will also become a recipe for guests.
Best recipe I've made in a long time. Didn't have the arugula so I served this over crunchy shredded leaf lettuce and it was outstanding. I'm single; so I halved the recipe. I have leftovers for tomorrow. This will also become a recipe for guests.
Delicious! Moist and tasty meatballs and the pesto sauce adds an element of elegance. Stately for entertaining and beloved for family dinner.
This was amazing. I actually had everything I needed the day I read the recipe. The pesto just topped it off. Just another great recipe from Giada
Wow when I saw this recipe I had to make it that day! My Grandfather who was born in Italy used to make a similar meatball. These were fantastic...can't wait to make these again. The flavor was so magnificent and they were actually very easy to make. Great heated up the next day too. Thank you!
Wow when I saw this recipe I had to make it that day! My Grandfather who was born in Italy used to make a similar meatball. These were fantastic...can't wait to make these again. The flavor was so magnificent and they were actually very easy to make. Great heated up the next day too. Thank you!