NUTRITION

SERVINGS

INGREDIENTS

0.25 cup chickpea elbow pasta

4 oz ground turkey

0.5 oz sharp cheddar cheese

1 large egg

1 tbsp whole wheat panko breadcrumbs

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 tbsp fresh parsley

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and roughly chop into smaller pieces.

• 2

  In a skillet, cook the ground turkey until fully browned and crumbled, then drain any excess moisture.

• 3

  In a large bowl, combine the chopped pasta, cooked turkey, shredded cheddar cheese, garlic powder, sea salt, and black pepper.

• 4

  Form the mixture into tightly packed balls, approximately 1.5 inches in diameter.

• 5

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

• 6

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

• 7

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 8

  Fry the balls for 2-3 minutes per side, rotating carefully, until they are golden brown and crispy on all sides.

• 9

  Garnish with fresh parsley and serve immediately while hot.