NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea elbow pasta

4 oz Ground turkey (93% lean)

0.75 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 large Egg

2 tbsp Whole wheat panko breadcrumbs

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Boil the chickpea pasta until tender, drain, and finely chop to ensure a cohesive bite.

• 2

  Sauté the ground turkey in a skillet until browned, seasoning with garlic powder, onion powder, salt, and pepper.

• 3

  Combine the chopped pasta, cooked turkey, shredded cheddar, and two tablespoons of the Greek yogurt in a large bowl.

• 4

  Roll the mixture into small, uniform balls and place them in the freezer for 15 minutes to set.

• 5

  Set up a breading station with the whisked egg in one bowl and panko breadcrumbs in another.

• 6

  Coat each ball thoroughly in the egg wash followed by the panko, pressing gently to adhere.

• 7

  Lightly coat the balls with olive oil and air-fry at 375°F for 12 minutes until they reach a deep golden brown.

• 8

  Mix the remaining Greek yogurt with minced chives and serve as a tangy dip for the hot bites.