NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea pasta elbows

4 oz ground turkey

0.25 cup plain non-fat Greek yogurt

0.25 oz shredded sharp cheddar cheese

1 large egg

1 tbsp panko breadcrumbs

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil spray

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, drain, and then finely chop the noodles into small pieces.

• 2

  Brown the ground turkey in a skillet over medium heat until fully cooked and crumbled into fine bits.

• 3

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

• 4

  Place the mixture in the freezer for 15 minutes to allow it to firm up for easier shaping.

• 5

  Beat the egg in one small bowl and whisk together the panko breadcrumbs and nutritional yeast in a second bowl.

• 6

  Form the mixture into 1-inch balls, dip each ball into the egg wash, and then roll in the panko mixture until evenly coated.

• 7

  Arrange the balls in an air fryer basket, mist lightly with avocado oil spray, and cook at 375°F for 10 minutes until golden and crispy.