1. In a medium mixing bowl, combine ground chicken, pesto, Parmesan cheese, teff flour, egg, salt and pepper. Stir well with a spoon or use your hands to mix well. 
2. With oiled hands, shape the meat mixture into 32 meatballs. (NOTE: If the mixture is pretty soft, it can be helpful to use a cookie scoop to portion out the meatballs.)
3. Cooking according to one of the methods below. Serve the meatballs as is, or toss them with a favorite sauce.
4. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Oven Directions:

1. Preheat the oven to 375℉. Arrange the meatballs on the baking sheet so that they are not touching. 
2. Bake for 16-20 minutes or until cooked through.

Air Fryer Directions:

1. Preheat air fryer to 350℉.
2. Mist the air fryer basket with cooking spray. Add 8-12 meatballs to the basket of the air fryer, leaving space between each one. 
3. Spritz the meatballs with more cooking spray and cook for 8 minutes. 
4. Remove the basket from the air fryer and give it a shake to turn the meatballs. If they stick, cook for another 1-2 minutes before trying to turn them again. 
5. When they don’t stick when shaked, cook for an additional 3-4 minutes or until the meatballs are cooked through (being careful not to over cook them). 
6. Transfer the cooked meatballs to a clean plate and repeat with the remaining meatballs.