NUTRITION

SERVINGS

INGREDIENTS

0.25 cup chickpea elbow pasta

4.5 oz ground turkey

0.5 cup non-fat Greek yogurt

0.25 oz sharp cheddar cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

0.25 tsp smoked paprika

1 large egg white

1 tbsp whole wheat panko breadcrumbs

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a non-stick skillet over medium heat, cook the ground turkey with garlic powder, onion powder, sea salt, black pepper, and smoked paprika until fully browned and crumbled.

• 3

  In a medium mixing bowl, combine the cooked pasta, browned turkey, Greek yogurt, and shredded cheddar cheese, stirring until the mixture is thick and well-incorporated.

• 4

  Place the bowl in the freezer for 20 minutes to allow the mixture to firm up, making it easier to handle.

• 5

  Once chilled, scoop the mixture and roll into 4 or 5 uniform balls.

• 6

  Whisk the egg white in a small bowl and place the panko breadcrumbs in another. Dip each ball into the egg white, then roll in the panko until evenly coated.

• 7

  Heat the avocado oil in a skillet over medium-high heat. Add the balls and shallow fry for 2-3 minutes per side, rotating carefully until all sides are golden brown and crispy.

• 8

  Remove from the pan and let rest on a paper towel for one minute before serving.