Step 1

For the meatballs: Preheat the oven to 450 degrees F.

Step 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.

Step 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.

Step 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.

Step 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.