Stuffed Cassava Balls (Grain-free, Dairy-free)
I was inspired to make these Stuffed Cassava Balls from a chat I had with my Guyanese friend Anita, who grew up eating yuca/cassava in many exciting ways! She always gives me great authentic recipe ideas. Of course her idea of a recipe is telling me a list of ingredients with absolutely no measurements or proportions! It took me a few tries to perfect these, but they’re totally worth it! Slightly crispy on the outside, soft and bursting with flavor on the inside – YUM!!! Anita insists that these be dipped in hot sauce!
I chose to stuff my cassava balls with meat, but fill them with cheese, or fry them with no stuffing at all! This recipe is gluten and dairy-free, as well as grain-free, soy-free, nut-free, and egg-free. But trust me, they’re full of deliciousness!
These Stuffed Cassava Balls make a perfect appetizer for guests, side dish, or even a main meal served with a salad or vegetables!
If you have a traditional way to cook Cassava Balls, please share in the comments section below! Maybe you stuff them with something awesome, or have a special dipping sauce that my readers would enjoy! Yuca is incredibly versatile, and is a staple that’s enjoyed in all sorts of ways throughout Latin America, Africa, and Asia! It’s my mission to create a yuca-loving community, and spread the word in the United States. We’ve been left out of all the yuca excitement for way too long!!!
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Let’s make Stuffed Cassava Balls!!
Any required non-perishable ingredients can be quickly and easily purchased online by clicking the needed items below.
*Full Printable recipe below*
Ingredients:
-1 1/2 pounds yuca (fresh or frozen can be used)
-1/3 cup Otto’s Cassava Flour
-6 organic garlic cloves – minced
-3 organic scallions – minced
-1 teaspoon salt (I use pink Himalayan salt because of its purity and high mineral content)
-1/4 teaspoon fresh ground pepper
-1 pound organic ground meat of choice. I used organic grass-fed beef. (Sautéed vegetables can also be used as filling)
-1 small organic onion – diced
-2 teaspoons Adobo Seasoning (I use Primal Palate Organic Adobo Seasoning)
–ChosenFoods 100% Pure Avocado Oil – for frying (Chosen because of its purity and high smoke point.)
Instructions:
-Bring a large pot of water to a boil.
-While water is boiling, peel fresh yuca and cut into a few pieces (if using frozen yuca, it’s already peeled and cut into a few large pieces. No need to even defrost it!)
If you need assistance peeling your fresh yuca, click: How to Peel Fresh Yuca for step by step directions, including pictures.
-Once water is boiling, add peeled, cut yuca to water and cook for 20 minutes, until fork tender. *Ensure yuca is fully covered by water throughout boiling.
*Do not over-boil or you will have very sticky, mushy yuca that will be difficult to work with!
-While yuca is cooking, brown ground organic meat and onion in a frying pan on medium heat, until meat is no longer pink and onion is translucent.
-Add 2 teaspoons Primal Palate Organic Adobo Seasoning to meat. Cover, reduce heat to low, and allow flavors to mingle for 3-5 minutes.
-Meanwhile, mince organic garlic cloves and scallions. (These will be added to the boiled yuca.)
-Once yuca is fork tender, drain water and allow to cool. Once cool enough to handle, transfer to a cutting board and remove the stick-like center that runs through the middle.
-Mash yuca by hand, or place into a food processor one cup at a time, along with garlic, scallions, pink Himalayan salt, and pepper. Pulverize for 1-2 minutes until fully blended into yuca mash. (*Placing too much yuca into a food processor at one time may overheat machine.)
-Before stuffing the cassava balls, allow yuca mash to fully cool. It can be put into the refrigerator for a few minutes, if needed.
–With moistened hands, place a spoonful of cooled yuca mash into the palm of your hand and flatten as much as possible. (*You will need to wet your hands in between the filling of each cassava ball. This is critical to prevent yuca dough from sticking to your hands!)
-Place a spoonful of cooked organic ground meat into the center of each flattened handful of yuca dough.
-Carefully form a ball by bringing the edges of yuca dough together around the meat. Additional yuca mash may be needed to fully cover meat.
-Roll each formed ball in Otto’s Cassava Flour, ensuring even coating all around.
-Heat avocado oil in a fryer, pot, or frying pan on medium high heat. (Note: Balls come out rounder if they’re fully submerged in the oil while frying. However, they can also be fried in a frying pan and flipped halfway through.)
-The oil is ready for frying when a drop of water placed into it creates a sizzle.
-Carefully place each ball into the boiling oil with a slotted metal spoon or spatula, ensuring not be touched by splattering oil.
-Fry until golden brown. This takes between 2-3 minutes. *Be sure to keep an eye on your Stuffed Cassava Balls during frying, as cooking time may vary.
-Once golden, remove with metal slotted utensil and place on a paper towel lined plate to absorb excess oil.
-Serve with your favorite hot sauce!
-Eat immediately, or refrigerate and reheat in the oven when desired.
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I was inspired to make these Stuffed Cassava Balls from a chat I had with my Guyanese friend Anita, who grew up eating yuca/cassava in many exciting ways! She always gives me great authentic recipe ideas! I chose to stuff these with meat, but many stuff them with cheese, or fry them with no stuffing at all. This gluten-free appetizer or side dish is slightly crispy on the outside, and soft and bursting with flavor on the inside!!! Anita insists these be dipped in hot sauce!
- 1 1/2 pounds yuca (fresh or frozen can be used)
- 1/3 cup Otto’s Cassava Flour
- 6 organic garlic cloves – minced
- 3 scallions – minced
- 1 teaspoon salt (I use pink Himalayan salt because of its purity and high mineral content)
- 1/4 teaspoon fresh ground pepper
- 1 pound organic ground meat of choice. I used organic, grass-fed beef. (Sautéed vegetables of choice can also be used as the filling.)
- 1 small organic onion – diced
- 2 teaspoons Adobo Seasoning. (I use Primal Palate organic Adobo seasoning)
- ChosenFoods 100% Pure Avocado Oil – for frying. (Chosen because of its purity and high smoke point.)
- Your favorite hot sauce, for dipping!
-
Bring a large pot of water to a boil.
-
While water is boiling, peel fresh yuca and cut into a few pieces. (If using frozen yuca, it’s already peeled and cut into a few large pieces. No need to even defrost it!)
-
Once water is boiling, add peeled, cut yuca to water and boil for 20 minutes, until fork tender. *Do not over-boil or you will have very sticky, mushy yuca that will be difficult to work with! *Ensure yuca is fully covered by water throughout boiling.
-
While yuca is boiling, brown ground organic meat and onion in a frying pan on medium heat, until meat is no longer pink and onion is translucent.
-
Add 2 teaspoons Primal Palate Organic Adobo Seasoning to meat. Cover, reduce heat to low, and allow flavors to mingle for 3-5 minutes.
-
Meanwhile, mince organic garlic cloves and scallions. (These will be added to the boiled yuca.)
-
Once yuca is fork tender, drain water and allow to cool. Once cool enough to handle, transfer to a cutting board and remove the stick-like center that runs through the middle.
-
Mash yuca by hand, or cut into chunks, then place into a food processor one cup at a time, along with the garlic, scallions, salt, and pepper. Blend for 1-2 minutes until fully combined into yuca mash. (*Placing too much yuca into food processor at once may overheat machine.)
-
Before stuffing the cassava balls, allow yuca mash to fully cool. It can be put into the refrigerator for a few minutes, if needed.
-
With moistened hands, place a spoonful of cooled yuca mash into the palm of your hand and flatten as much as possible. (*You will need to wet your hands in between the filling of each cassava ball. This is critical for preventing yuca dough from sticking to your hands!)
-
Place a spoonful of cooked organic ground meat into the center of each flattened handful of yuca dough.
-
Carefully form a ball by bringing the edges of yuca dough together. If needed, additional yuca can be added to ensure complete coverage of the meat.
-
Roll each formed ball into cassava flour, ensuring even coating all around.
-
Heat avocado oil in a fryer, pot, or frying pan on medium high heat. (Note: Balls come out rounder if they are fully submerged in oil while frying. However, they can also be fried in a frying pan and flipped halfway through.)
-
The oil is hot enough when a drop of water placed into it creates a sizzle.
-
Using a slotted metal spoon or spatula, carefully place each ball into the heated oil, ensuring to steer clear of splattering oil. Cook for 2-3 minutes, until golden brown.
-
*Be sure to keep an eye on your Stuffed Cassava Balls during frying, as cooking times may vary.
-
Once golden, remove with metal slotted utensil and place on a paper towel lined plate to absorb excess oil.
-
Serve with your favorite hot sauce for dipping!
-
Eat immediately, or refrigerate and reheat in oven when desired.
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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey. My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol. Each person’s body and medical issues are individual and need to be evaluated by a medical professional. If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.
