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!

Pistachio Mortadella Meatballs
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Mortadella Meatballs with Pistachio Pesto

Category

Appetizer Main Course

Prep Time

15 minutes

Cook Time

20 minutes

Image of Mortadella Meatballs with Pistachio Pesto

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

  1. For the meatballs: Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.