NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

0.5 cup low-fat cottage cheese

3 oz 99% lean ground turkey

0.5 oz grated parmesan cheese

0.5 large egg

2 tbsp whole wheat panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and set aside.

• 2

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

• 3

  Place the cottage cheese in a blender and process until completely smooth and creamy.

• 4

  In a large bowl, combine the cooked pasta, browned turkey, blended cottage cheese, parmesan, garlic powder, onion powder, salt, and pepper.

• 5

  Refrigerate the mixture for at least 30 minutes to allow it to firm up for easier handling.

• 6

  Scoop the chilled mixture and roll into 1-inch balls using your hands.

• 7

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

• 8

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

• 9

  Lightly coat the balls with avocado oil and air-fry at 400°F for 10-12 minutes until they reach a golden brown color.