NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea macaroni

4.5 oz lean ground turkey

0.5 oz shredded sharp cheddar cheese

2 tbsp non-fat Greek yogurt

0.5 large large egg egg

1 tbsp whole wheat panko breadcrumbs

0 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

PREPARATION

• 1

  Cook the chickpea macaroni in boiling water until al dente, drain, and finely chop into small pieces.

• 2

  Brown the lean ground turkey in a skillet over medium heat until fully cooked, then crumble it into very small bits.

• 3

  In a large bowl, combine the chopped pasta, cooked turkey, cheddar cheese, Greek yogurt, garlic powder, and onion powder.

• 4

  Mix thoroughly until the ingredients are well incorporated and the mixture holds together when pressed.

• 5

  Form the mixture into small, uniform balls and place them on a tray to chill in the refrigerator for 15 minutes.

• 6

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

• 7

  Roll each chilled ball in the egg wash, then coat evenly with the panko breadcrumbs for a light crust.

• 8

  Heat the avocado oil in a non-stick skillet and flash-fry the balls until the exterior is golden and crispy on all sides.

• 9

  Season with sea salt and black pepper while the balls are still warm and serve immediately.