Baked Yuca Cassava and Cheese Balls Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
24 balls (aprox)
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Calories
114 kcal
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Course
Snacks
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Cuisine
South American, Dominican
Baked Yuca Cassava and Cheese Balls Recipe
Description
This recipe starts by boiling peeled and sliced cassava until very tender, then mashing it smooth. The mash is enriched with egg yolks, salted butter, minced parsley, and optional garlic powder, creating a firm yet pliable mixture once cooled. Gouda cheese is diced into cubes that become the center of each ball. Oil on the hands prevents the sticky yuca mixture from adhering while shaping. Each ball is carefully wrapped around a cheese cube to avoid leaks during baking.
The balls are baked at the oven's maximum temperature or broiled until golden, producing a crisp outside with melted cheese inside. Baking in mini-muffin trays or paper cups can help contain cheese that might leak while cooking, making the process cleaner and neater. The end result is a satisfying combination of soft cassava and melted cheese.
This dish can be served as an appetizer or snack. For alternative cooking, the recipe adapts to air fryer use by cooking at the same temperature for about 15 minutes with a parchment-lined basket to prevent sticking. Though some cheese leakage may occur, careful assembly minimizes this.
Ingredients
- 2 pound cassava cassava
- 1 ½ teaspoon salt
- 3 egg yolk
- 3 tablespoons butter salted
- 1 tablespoon parsley minced
- 2 teaspoons garlic powder (optional)
- 3 tablespoons vegetable oil to grease your hands
- ¼ pound gouda cheese diced, [113 g] (about 1 cup)
Instructions
1. Boil yuca
- Peel the yuca and cut into 1 ½" [3.8 cm]-thick pieces.Place in a deep pot, pour in 2 qt [2 lt] of water, add the salt and boil over medium heat until it is very tender (10-15 mins).
2. Mash yuca
- Remove the yuca from the water, remove the central nerve (careful not to burn your fingers), and mash until there are no lumps. Mix in egg yolk, butter, parsley and garlic powder.Let the mixture cool to room temperature, it should be firmer then.
3. Make the balls
- Cover your hands with oil to prevent the yuca mixture from sticking to them. Place 1.5 teaspoons of the mixture on the palm of your hand and flatten.Put a cheese cube in the center and wrap the yuca mash around it making sure the cheese is not poking through the yuca. Freeze for an hour.
4. Bake the balls
- Heat the oven to the maximum temperature it can reach, if your oven has a broiler function, it's better to use that. Place the balls on a mini-muffin tray, or mini paper cups (see notes).Bake the balls until they turn a light golden color.
5. Serving
- Let it cool for a few minutes before serving.
Notes
- Using mini-muffin trays or mini paper cups to bake the balls helps contain cheese leakage during cooking.
- Ensure the cheese cubes are fully wrapped in yuca mash to reduce cheese leaking while baking.
- These cheese balls can be cooked in an air fryer at the same temperature for about 15 minutes; use parchment paper to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24balls (aprox)
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 114kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 203mg | 8% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 43mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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