Wash the potatoes well in a stream of cold water and boil them in their skins.
Soybeans are boiled for 10 minutes in water with a cube of Knorr.
After they are cooked, we drain them and keep the water drained.
Peel a squash, grate it and squeeze the juice.
Add the drained soybeans, finely chopped kapia pepper, salt, pepper, turmeric, drained water from boiled spoia, dried basil, granulated garlic, 3 tablespoons breadcrumbs, 4 tablespoons oil.
Homogenize the mixture well, then heat oil in a small saucepan in diameter, so as to obtain a perfect oil bath (ie the oil level to exceed the height of the balls, to fry evenly over the entire surface and get that golden crust).
Form the balls, pass them through the breadcrumbs and fry them in an oil bath until they turn golden, then take them out on the absorbent kitchen napkins to get rid of the excess oil.
For the juice, clean the garlic and grind it with salt, then add a little plain water.
Serve the meatballs with garlic sauce.