NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

3 oz 99% lean ground turkey

1 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 large Egg

1 tbsp Almond flour

0 tbsp Avocado oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and set aside.

• 2

  In a skillet over medium heat, cook the ground turkey until fully browned and crumbled.

• 3

  In a mixing bowl, combine the warm pasta, cooked turkey, shredded cheddar, Greek yogurt, and half of the garlic and onion powders.

• 4

  Mash the mixture slightly with a fork so it holds together, then refrigerate for 30 minutes to firm up.

• 5

  Once chilled, scoop the mixture and roll into tight, uniform balls.

• 6

  Whisk the egg in one small bowl; in another bowl, combine the almond flour with the remaining spices, salt, and pepper.

• 7

  Dip each ball into the egg wash, then roll in the seasoned almond flour until evenly coated.

• 8

  Heat the avocado oil in a heavy-bottomed skillet and fry the balls, turning frequently, until golden brown and crispy on all sides.