NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Ground turkey

0.5 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

2 large Egg whites

1 tbsp Panko breadcrumbs

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil

PREPARATION

• 1

  Cook the chickpea elbow pasta in boiling water until al dente, then drain and set aside.

• 2

  In a skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.

• 3

  In a large mixing bowl, combine the cooked pasta, ground turkey, shredded cheddar cheese, and half of the Greek yogurt until the mixture is sticky and well-incorporated.

• 4

  Form the mixture into 4 or 5 tightly packed balls and place them in the freezer for 10 minutes to firm up.

• 5

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

• 6

  Dip each chilled ball into the egg whites, then roll in the panko breadcrumbs to coat the entire surface.

• 7

  Lightly coat the balls with avocado oil and place them in the air fryer basket.

• 8

  Air fry at 375°F for 10 to 12 minutes, turning halfway through, until the exterior is golden brown and crisp.

• 9

  Season the remaining Greek yogurt with sea salt, black pepper, and garlic powder to use as a high-protein dipping sauce.