Name: Deep-Fried Mac & Cheese Balls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow pasta; 0.5 cup Low-fat cottage cheese; 1 oz Sharp cheddar cheese; 1 large Egg; 0.25 cup Whole wheat panko breadcrumbs; 0 tbsp Avocado oil; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.13 tsp Smoked paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Deep-Fried Mac & Cheese Balls

Air-fried chickpea pasta spheres stuffed with a creamy protein-packed cheese blend until they reach a satisfyingly crunchy finish.

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NUTRITION

Protein

42.3g

Fat

19.1g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Chickpea elbow pasta

0.5 cup Low-fat cottage cheese

1 oz Sharp cheddar cheese

1 large Egg

0.25 cup Whole wheat panko breadcrumbs

0 tbsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Smoked paprika

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PREPARATION

1
Boil the chickpea pasta in salted water until tender, then drain and set aside.
2
In a blender, process the cottage cheese until completely smooth and creamy.
3
Combine the blended cottage cheese, shredded cheddar, garlic powder, onion powder, and sea salt in a bowl.
4
Stir the cooked pasta into the cheese sauce and chill in the freezer for 20 minutes to set.
5
Form the chilled pasta mixture into 1-inch balls using your hands or a small scoop.
6
Whisk the egg in a small bowl and mix the panko with smoked paprika in a separate shallow dish.
7
Roll each ball in the egg wash followed by the panko, pressing gently to adhere.
8
Lightly coat the balls with avocado oil and air-fry at 375°F for 10 minutes until golden brown.