Stuffed Squash Balls
How do you make cheese-stuffed squash balls?
Sauté onion and cook the squash in water until soft; blend and let cool. Mix the purée with egg and breadcrumbs until it forms a dough. Shape balls, filling the center with a cube of cheese, coat them in breadcrumbs, and fry them in oil until golden and the cheese melts.
Exquisite, simple, and quick to make; in other words, the perfect combination. This recipe is one of my daughter's favorites. Whenever she chooses a dish for a special event, she always asks me for these delicious balls. Very few ingredients for a spectacular result.
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Servings: Makes 20-25 balls
Ingredients
- 500 g green-skinned squash pulp
- 1 white onion
- 150 g semi-hard melting cheese
- 2 tablespoons extra virgin olive oil
- 1 egg or 1 vegan egg (10 g ground flaxseeds mixed with 30 g water)
- 100 ml water
- 150 g breadcrumbs + a little more for coating
Instructions
Start by finely chopping the onion, then place it in a medium pot with the two tablespoons of extra virgin olive oil over low heat for about 10 minutes, until translucent.
Meanwhile, cut the squash into small pieces, and when the onion is ready, add the squash.
Add the water and cook over low heat for 10-15 minutes, until soft.
Add salt and pepper to taste.
When you check that the squash is soft, blend it with an immersion blender.
Blend until creamy, then let it cool.
Meanwhile, prepare the vegan egg, if you want to use it. Place the flaxseeds in a mixer and grind them finely, add the water, and let the mixture rest for a few minutes until it has a gelatinous consistency.
Cut the cheese into small pieces and set it aside.
When the squash is cold, add the egg, vegan or regular.
Mix well and begin adding the breadcrumbs, mixing thoroughly until you have a dough that is easy to handle and does not stick to your hands.
Start shaping the balls, not too small. Place one in the palm of your hand, put a piece of cheese in the middle, close it gently, and roll it between your palms so it keeps a nice round shape. Repeat this process until all the dough is used.
Once shaped, roll them one by one in breadcrumbs.
In a nonstick skillet, add extra virgin olive oil and cook a few balls at a time until golden.
Serve very hot so you can enjoy the delicious melted cheese.
Enjoy your meal!
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- 500 g green-skinned squash pulp
- 1 white onion
- 150 g semi-hard melting cheese
- 2 tablespoons extra virgin olive oil
- 1 egg or 1 vegan egg (10 g ground flaxseeds mixed with 30 g water)
- 100 ml water
- 150 g breadcrumbs + a little more for coating