Cheese Stuffed Yuca Balls With Cilantro Aioli

This post was sponsored by Sargento Foods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own

These amazing Cheese Stuffed Yuca Balls are crispy, delicate, and so cheesy! Served with a cilantro aioli. Perfect as bite-size appetizers for entertaining

Cheese Stuffed Yuca Balls With Cilantro Aioli

Now that the Holidays are near, our house suddenly sees an influx of guests. With all that entertaining, I usually think of unique ideas and recipes to make for my family and friends. This one is definitely a hit.

These yuca balls are crispy on the outside, creamy on the inside, while the middle oozes out with cheese. How can you go wrong with these yummy Cheese Stuffed Yuca Balls?

The great thing about them is that you can make them in advance, freeze, and fry when needed. You can also double this recipe and store them in your freezer for multiple occasions, which saves you cooking and cleaning time.

Here in Miami, there are tons of Peruvian restaurants. My husband and I love eating there and we always order these yuca balls as appetizers. That’s where I tried them for the first time and got hooked.

Now that I can make them at home, my freezer is full of these yucca balls, ready for the next excuse to serve them.

The process is fairly simple, but I’ll admit that rolling, stuffing, and breading them can be a little tedious.

It is worth it, I promise! For me, it’s very relaxing, and the more balls you make, the better they come out and the faster you become.

The dough is made with yuca puree and Sargento® Shredded 4 State Cheddar Cheese. The inside is stuffed with delicious Sargento® Shredded Sharp Cheddar Cheese.

Sargento^® Shredded Cheese is always shredded from blocks of real, natural cheese. I wouldn’t have it any other way!

The cheese melts beautifully and has a delicious flavor that pairs well with the delicate yuca taste. Great tasting meals start with cheese shredded fresh off the block.

I chose an easy Cilantro Aioli as a dipping sauce, but you can use any other dipping sauce you may like..

Honey Mustard and Guacamole also make great pairings as well.

I hope you can try these delicious stuffed Yuca Balls with Cheese at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

4 from 2 votes

Cheese Stuffed Yuca Balls

These amazing Cheese Stuffed Yuca Balls are crispy, delicate, and so cheesy! Served with a cilantro aioli. Perfect as bite-size appetizers for entertaining

Prep Time2 hours hrs

Cook Time45 minutes mins

Total Time2 hours hrs 45 minutes mins

Course: Appetizer

Cuisine: Peruvian

Keyword: appetizers, cheese balls, cheese stuffed yuca balls, fried appetizers, yuca balls

Servings: 50 balls

Calories: 75kcal

Author: Tiffany Bendayan

Ingredients

For Stuffed Yuca Balls

• 2 lbs Yuca peeled
• 4 tablespoons Salted Butter
• 1 cup Sargento® Shredded 4 State Cheddar Cheese
• 1 cup Sargento® Shredded Sharp Cheddar Cheese
• 1/2 cup Flour
• Salt + Pepper to taste
• 1 1/2 cups Vegetable Oil for frying

For Cilantro Aioli

• 1/2 cup Cilantro
• 2 cloves garlic
• 1/4 cup Mayonnaise
• 1 tablespoon Olive Oil
• 1 tablespoon Vinegar
• 1/2 teaspoon Cumin
• Juice of 1 lime
• Salt + Pepper to taste

US Customary - Metric

Instructions

For Stuffed Yuca Balls

• Boil yuca in salted water until fork tender. About 20-25 minutes
• Drain the water and remove the center vein from the yuca
• Using a potato ricer or food processor, grind the yuca until pureed 
  
• Add salt, pepper, butter, and Sargento® 4 State Cheddar Cheese. Mix well with your hands until combined. Check for seasoning 
  
• With your hands and roll out 1 tablespoon sized balls. Make a well in the center and add some of the Sargento® Sharp Cheddar Cheese in the middle. Pinch with your hands to close the well and re-shape into a ball
  
• In a shallow bowl pour the beaten eggs. In another, the flour
• Place the balls in the egg until coated on all sides. Remove the excess egg and place the balls in the flour. Coat them on all sides and shake the excess flour off 
  
• Place balls on a sheet pan and refrigerate for 45 minutes to 1 hour to firm up
  
• Heat the oil in a large saucepan until the temperature reaches 365 degrees F. 
• Fry the yuca balls in batches until golden on all sides. Takes 1-2 minutes per ball. 
  
• Place fried yucas on a cookie sheet lined sheet pan to drain the excess oil
• While the other yuca balls are frying, keep the cooked ones warm in the oven at 300 degrees
• Serve and enjoy!

For Cilantro Aioli

• Throw all the aioli ingredients in a blender or food processor. Blend until combined. Check for seasoning

Notes

Uncooked yuca bowls may be frozen up to two months. When ready to make, simply fry them frozen until golden on all sides. 

Nutrition

Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 43mg | Potassium: 55mg | Vitamin A: 80IU | Vitamin C: 3.8mg | Calcium: 37mg | Iron: 0.1mg

Check out these other recipes you can make with Sargento Shredded  Cheese:

Croque Monsieurs: Breakfast for dinner! Croque Monsieurs with avocados, toast, bechamel sauce, and a delicious melty Sargento® 4 State Cheddar Cheese. So easy to make!

Simply fill your sandwich with avocado, turkey, and Sargento® 4 State Cheddar Cheese. Then top with béchamel sauce and more cheese.

Side Dish: Delicate spinach soufflé made with spinach, eggs, Sargento® Shredded Mozzarella. Whip egg whites and mix in homemade Béchamel sauce, fresh spinach, and Sargento® Shredded Mozzarella to make it. Then bake until the soufflé has browned on top and is nice and fluffy.