NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Ground turkey

0.5 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

1 large Egg

2 tbsp Panko breadcrumbs

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Sauté the ground turkey in a skillet over medium heat until fully browned and cooked through.

• 3

  In a large mixing bowl, combine the cooked pasta, browned turkey, shredded cheddar, Greek yogurt, salt, pepper, and garlic powder.

• 4

  Mash the mixture slightly with a fork to ensure it sticks together, then form into 1.5-inch balls and place on a tray.

• 5

  Chill the balls in the freezer for 10 minutes to help them maintain their shape during the coating process.

• 6

  Whisk the egg in a small bowl and place the panko breadcrumbs in a separate shallow dish.

• 7

  Dip each chilled ball into the egg wash, then roll in the panko breadcrumbs until completely and evenly coated.

• 8

  Lightly spray the bites with avocado oil and air-fry at 400°F for 8-10 minutes until the exterior is golden brown and crispy.