NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Ground turkey

0.5 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

1 large Egg

2 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  In a skillet over medium heat, cook the ground turkey until fully browned and crumbly.

• 3

  Stir the garlic powder, onion powder, sea salt, and black pepper into the cooked turkey.

• 4

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

• 5

  Form the mixture into 4 or 5 tightly packed 1.5-inch balls and place them in the freezer for 10 minutes to firm up.

• 6

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

• 7

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

• 8

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

• 9

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