NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey

0.25 cup Chickpea elbow pasta

0.25 cup Plain nonfat Greek yogurt

0.25 oz Shredded sharp cheddar cheese

1 large Egg

0.13 cup Whole wheat panko breadcrumbs

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Cook the chickpea pasta in boiling water until tender, then drain and set aside.

• 2

  In a skillet over medium heat, cook the ground turkey until browned and crumbled, seasoning with half of the garlic powder, onion powder, salt, and pepper.

• 3

  In a large bowl, combine the cooked pasta, turkey, Greek yogurt, and shredded cheddar cheese, mixing until the cheese begins to melt and bind the ingredients.

• 4

  Place the mixture in the refrigerator for 20 minutes to firm up, making it easier to shape.

• 5

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

• 6

  Whisk the egg in a small bowl and place the panko breadcrumbs with the remaining spices in another bowl.

• 7

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

• 8

  Lightly coat the balls with avocado oil and air-fry at 400°F (200°C) for 10-12 minutes until the exterior is golden and crunchy.