Preheat oven to 375 degrees. Line a large rimmed baking pan with foil; spray with nonstick cooking spray; set aside.
There are more ways to eat seafood than a simple fillet or fish sandwich. Shake things up with this seaside take on pasta and meatballs.
Servings and Ingredients
|1 c. Gustare Vita organic orzo|
|1 lbs. 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 c. 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 c. Hy-Vee Italian seasoned panko bread crumbs|
|¾ c. grated Pecorino Romano cheese, divided, plus additional for garnish|
|¼ c. 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|
Things To Grab
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Large stock pot
- Paper towels
- Food processor
- Large bowl
- Large nonstick skillet
Cook orzo in salted boiling water according to pkg. directions. Drain; reserve 1/2 cup pasta water. Set orzo aside; keep warm.
Pat cod dry with paper towels. Sprinkle with Italian seasoning and 1/4 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, 1/4 cup cheese, potato starch, mayonnaise, 1 tbsp. lemon zest and 1 tbsp. vinegar. Gently stir until combined.
Shape fish mixture into balls using a 1 1/4-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 degrees, 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 1/2 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.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 110mg
- Sodium: 490mg
- Total Carbohydrates: 22g
- Protein: 16g