NUTRITION

SERVINGS

INGREDIENTS

1.25 oz Chickpea elbow pasta

4 oz Ground turkey

2 tbsp Nonfat Greek yogurt

2 large Egg whites

1 tbsp Nutritional yeast

0.5 oz Sharp cheddar cheese

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Olive oil

PREPARATION

• 1

  Boil 1.25 oz chickpea pasta until al dente, then drain and set aside.

• 2

  Brown 4 oz ground turkey in a skillet over medium heat until fully cooked and crumbled.

• 3

  In a medium bowl, combine the cooked pasta, turkey, 2 tbsp yogurt, 0.5 oz cheese, 1 tbsp yeast, and all dry spices.

• 4

  Mash the mixture slightly with a fork to help it bind, then roll into 4 even-sized balls.

• 5

  Whisk 2 large egg whites in one small bowl and place 1 tbsp panko breadcrumbs in another.

• 6

  Dip each ball into the egg whites, then dredge in the panko until evenly coated.

• 7

  Heat 0.5 tbsp olive oil in a non-stick skillet over medium-high heat.

• 8

  Fry the balls for 2-3 minutes per side until the exterior is golden brown and crispy.