From DN Recipes by David Nagy · Food & Beverage

MORTADELLA MEATBALLS WITH PISTACHIO PESTO

Published 2026-06-09

MORTADELLA MEATBALLS WITH PISTACHIO PESTO

Serves: 16 meatballs

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: