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Preheat the oven to 400°F with a rack in the center position
Make the meatballs
In a large bowl, combine the chicken, bread crumbs, eggs, fennel seeds, parmesan, garlic and salt
Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and place on a large rimmed sheet pan
You should have about 25 meatballs.Bake the meatballs for about 20 minutes, or until browned and the internal temperature reaches 165°F on an instant read thermometor.Meanwhile, bring a large pot of water to a boil over high heat and salt it
Cook the pasta until al dente according to the package instructions
Turn off the heat
Reserve ½ cup pasta water
Transfer the pasta back to the large pot and add as much broccoli pesto as desired and toss to combine
Use the pasta water (1 tablespoon at a time) or a little olive oil to thin the sauce to desired consistence
Divide the pasta into bowls, top with meatballs
Serve with additional parmesan and freshly cracked black pepper