½ cup breadcrumbs
3 pcs eggs, beaten
5½ cup yellow onion , chopped
1 tbsp salt
2 lb squash, grated
1 oz mint leaves, chopped
1 tbsp ground black pepper
4 cloves garlic, chopped
In a mixing bowl, combine the squash and salt. Let it sit for 15 minutes or until the liquid from the squash has seeped out.
Squeeze the squash over a strainer to drain any excess liquid.
Place your strained squash in another bowl. Throw in the onions, garlic cloves, breadcrumbs, mint, pepper, and eggs into the bowl.
Gently stir your mixture with a spatula until all ingredients have been completely incorporated.
Once combined, use a spoon to scoop out the mixture and form them into balls.
In a large pot, heat canola oil at 350 degrees F and fry the meatless meatballs for 4 to 5 minutes or until golden brown.
Place the squash meatballs on a platter, garnish with mint, and serve with ketchup or any other sauce that catches your fancy!
Sugar: 5g
:
Calcium: 72mg
Calories: 86kcal
Carbohydrates: 20g
Cholesterol: 1mg
Fat: 1g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 407mg
Protein: 2g
Saturated Fat: 1g
Sodium: 622mg
Vitamin A: 8142IU
Vitamin C: 22mg
