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!
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.