Ramp & Chicken Meatballs with Ramp Pesto

Directions

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.