Cheese-Stuffed Baked Yuca Balls
Golden baked yuca balls stuffed with gooey Gouda for a simple, crowd-pleasing snack.
Servings: 24 balls
Ingredients
- 2 pounds yuca (cassava)
- 1 1/2 teaspoons salt
- 3 egg yolks
- 3 tablespoons salted butter
- 1 tablespoon minced parsley
- 2 teaspoons garlic powder optional
- 3 tablespoons vegetable oil to grease your hands
- 1/4 pound Gouda cheese diced (about 113 g / 1 cup)
Instructions
- Peel the yuca and cut into 1 1/2-inch (3.8 cm) thick pieces.
- Place the yuca pieces in a large pot, add about 2 quarts (2 liters) of water and 1 1/2 teaspoons salt, and boil over medium heat until very tender, about 10–15 minutes.
- Drain the yuca, remove the central fibrous nerve from each piece, and mash the flesh until smooth with no lumps.
- Mix in the 3 egg yolks, 3 tablespoons salted butter, 1 tablespoon minced parsley, and 2 teaspoons garlic powder (if using). Stir until evenly combined, then let the mixture cool to room temperature so it firms up.
- Cover your hands with vegetable oil to prevent sticking. Place about 1.5 teaspoons of the yuca mixture in your palm and flatten it.
- Put a diced Gouda cube in the center of the flattened yuca, then wrap and seal the yuca around the cheese so no cheese is exposed.
- Place each ball into a mini-muffin tray or mini paper cup and freeze the formed balls for 1 hour to set.
- Preheat the oven to its highest temperature (or use the broiler if available). Bake the frozen balls on the tray until they turn a light golden color.
- Let the balls cool for a few minutes before serving.
Equipment
- Large Pot
- masher or fork
- Mixing Bowl
- mini-muffin tray or mini paper cups
- Measuring spoons
- Knife
- Cutting Board
Notes
- Using a mini-muffin mold or paper cups helps prevent cheese leakage.
- Ensure the cheese is completely surrounded by yuca to reduce leaks.
- To air-fry, cook at the same temperature for about 15 minutes until lightly golden.
- Line the air fryer basket with parchment paper to prevent sticking.