Squash Italian Meatballs

1 lb. ground beef (I'm sure ground turkey would work well also, I just can't find it here)
Onion powder
Garlic powder
Breadcrumbs
1 egg
salt
pepper
Italian Seasoning
1 yellow squash (just because this is what I had on hand, zucchini, or carrots would work too).


First cut up squash into small pieces (about quarter size), then I added a little water and microwaved it for about 2-3 minutes until it was very squishy, drain the leftover water.
Add everything into the kitchenaid mixing bowl and mix together.  For the seasonings I added more than I thought it needed, and they turned out great.  No perfect amounts, just more garlic and onion powder than the others.  For breadcrumbs, I used half of a hamburger bun because that's what we had, 1 piece of bread finely chopped would work too.  Then I just rolled them into balls (smaller than a racquetball, bigger than golf balls - they shrink) and baked at 350 degrees for about 30 minutes.  I turned them once in the middle, but they'd be fine without.  This recipe yields about 13 good size meatballs.  Next time I am going to double this recipe and freeze half after they bake for our next spaghetti dinner.  Enjoy, we loved them!