NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea elbow pasta

2 oz lean ground turkey

1 oz low-fat sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tbsp nutritional yeast

1 large egg

0.13 cup whole wheat panko breadcrumbs

0.25 tsp olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water according to package directions until al dente, then drain.

• 2

  In a small skillet, brown the ground turkey over medium heat until fully cooked and crumbled.

• 3

  In a mixing bowl, combine the cooked pasta, turkey, shredded cheddar, Greek yogurt, nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Place the mixture in the refrigerator for 30 minutes to firm up, making it easier to shape.

• 5

  Once chilled, scoop the mixture and roll into 4-5 tightly packed balls.

• 6

  Whisk the egg in one small bowl and place the panko breadcrumbs in another.

• 7

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

• 8

  Lightly brush or spray the balls with olive oil and air-fry at 375°F for 10-12 minutes until the exterior is golden brown and crispy.