March Recipes

Seafood Meatballs with Orzo

Plate of Seafood Meatballs With Orzo
Hands On:
25 minutes
Total Time:
70 minutes


  • 1 cup Gustare Vita organic orzo
  • 1 lb Fish Market frozen Alaska cod fillets, thawed, cut into 2-in. pieces
  • ½ tbsp Hy-Vee Italian seasoning
  • ¼ tsp Hy-Vee salt, plus additional to taste
  • ½ cup chopped yellow onion
  • 4 tbsp chopped Italian parsley, divided, plus additional for garnish
  • 4 cloves garlic, divided
  • 2 Hy-Vee large eggs, lightly beaten
  • ½ cup Hy-Vee Italian seasoned panko bread crumbs
  • ¾ cup grated Pecorino Romano cheese, divided, plus additional for garnish
  • ¼ cup potato starch
  • 2 tbsp Hy-Vee mayonnaise
  • 1 tbsp fresh lemon zest, plus additional for garnish
  • 4 tbsp Gustare Vita white wine vinegar, divided
  • 3 tbsp Gustare Vita olive oil
  • 2 (0.5-oz.) disks Hy-Vee Meat Department garlic & herb gourmet steak butter
  • 2 tbsp Hy-Vee heavy whipping cream
  • Lemon wedges, for serving
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Preheat oven to 375°. Line a large rimmed baking pan with foil; spray with nonstick cooking spray; set aside.
Cook orzo in salted boiling water according to pkg. directions. Drain; reserve ½ cup pasta water. Set orzo aside; keep warm.
Pat cod dry with paper towels. Sprinkle with Italian seasoning and ¼ tsp. salt. Place cod, onion, 2 tbsp. parsley and 2 cloves garlic in a food processor. Cover and pulse until coarsely chopped. Transfer mixture in a large bowl. Add eggs, bread crumbs, ¼ cup cheese, potato starch, mayonnaise, 1 tbsp. lemon zest and 1 tbsp. vinegar. Gently stir until combined.
Shape fish mixture into balls using a 1¼-in. scoop or moistened hands. Place meatballs 1 in. apart on prepared baking pan; refrigerate for 15 to 20 minutes. Heat oil over medium-low heat in a large nonstick skillet; add meatballs. Cover and cook for 12 to 15 minutes over medium-low heat, turning once halfway. Remove cover and cook for 4 to 6 minutes more over medium heat or until meatballs reach at least 145°, turning often. Remove meatballs and drain on paper towels. Cool skillet slightly.
Wipe skillet clean. Heat butter and remaining 2 cloves garlic, chopped, in skillet over medium-low heat; cook for 1 to 2 minutes until melted. Add orzo, orzo water, remaining ½ cup cheese, cream, remaining 3 tbsp. vinegar and 2 tbsp. parsley; cook for 2 to 3 minutes over medium heat, stirring continuously.
To serve, divide orzo onto serving plates; top with meatballs. Garnish with additional parsley, cheese and lemon zest, if desired. Serve with lemon wedges. Season to taste with additional salt.

Nutrition Facts

Serves: 7
Amount Per Serving
Calories: 47
% Daily Value*
Total Fat: 3g 3%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 16mg 5%
Sodium: 70mg 3%
Total Carbohydrate: 3g 1%
Dietary Fiber: 0g 1%
Sugars: 0g 0%
Protein: 2g 5%

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