chicken ramps meatballs with ramp pesto

Looking for a delicious recipe to highlight this season's ramps? Here are two in one. 

Chicken & Ramp Meatballs with Ramp Pesto Recipe

This is the seasonal meatball recipe you didn't know you needed.


Ramps are rampant at the farmer's markets near me right now, so I scooped up several bunches at Union Square the other morning before work. Since these greens aren't here for long, I wanted a recipe that lets them shine and really showcases their delicious, garlicky flavor.


These meatballs are juicy, tender, and perfect for a quick but mouthwatering weeknight meal. Adding the ramp purée to the meatballs gives them moisture so they don't dry out while cooking, but also provides incredible flavor you won't find in any other meatball. Serve with bulgur or your favorite grain and you have a nourishing, filling meal for the whole family.

Ingredients for Chicken & Ramp Meatballs with Ramp Pesto

  • 1 lb. organic ground chicken

  • 1 egg

  • 1/2 cup ramp purée (recipe below)

  • 1/2 cup breadcrumbs

  • 2 cups bulgur

For the purée and pesto:

  • 2 bunches (about 18 leaves) ramps, coarsely chopped, about 1 cup—if you don't have this much, use green onion
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup pine nuts
  • 1/4 cup nutritional yeast
  • 1 cup fresh spinach

How to Make Chicken & Ramp Meatballs with Ramp Pesto

  1. Make the purée: Add the ramps, garlic, salt, pepper, olive oil, and lemon juice to a food processor and pulse until smooth. Reserve 1/2 cup for the meatballs.

  2. Make the pesto: Add the pine nuts, nutritional yeast, 1/2 teaspoon salt, and spinach to the food processor (with the remaining ramp purée) and pulse to combine.

  3. Preheat the air fryer to 420°F (if you don't have an air fryer, preheat the oven to 400°F).

  4. In a large bowl, combine the chicken, egg, ramp purée, and breadcrumbs. Mix together with your hands and let it come to room temperature.

  5. Roll the meatball mixture into 1" balls and place on a parchment paper-lined tray for your air fryer.

  6. Spray the meatballs with olive oil.

  7. Cook for 16 minutes, until the balls are golden and the internal temperature reaches 165°F.

  8. While the meatballs cook, add the bulgur and 3 cups of water to a pot. Bring to a simmer, then cover and cook for 10-12 minutes (or 15-20 minutes), until the bulgur is tender.

  9. Add the pesto to a large bowl. Remove the meatballs from the air fryer and immediately toss them in the bowl with the pesto.

  10. Serve with bulgur.

What You’ll Need

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