Sheet Pan Garlic Yuca Fries & Meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 medium-sized yuca roots, peeled, fibrous core removed, cut into ½" "fries"
  • 2 tablespoons coconut oil, melted
  • 1 lb ground beef
  • 1 teaspoon horseradish powder
  • 1 teaspoon rosemary
  • 1 teaspoon sea salt
  • ½ cup green olives (no pimento)
  • ½ medium-sized red onion, sliced thin
  • 4 garlic cloves, minced
  • Fresh, minced parsley to garnish
  1. Bring a large pot of salted water to a boil.
  2. Place the prepared yuca in water, allow to cook for about 10 minutes, or until fork tender.
  3. While yuca is cooking, preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
  4. Begin preparing meatballs. Add horseradish, rosemary, and sea salt to ground beef. Form into approximately 16 bite-size meatballs. Place on one side of baking sheet.
  5. When yuca finishes cooking, drain on paper towel. Toss yuca with coconut oil and salt to coat.
  6. Place yuca in single layer on other side of baking sheet.
  7. Arrange onion and olives around meatballs.
  8. Bake for 15 minutes, flip yuca. Bake for 15 more minutes.
  9. While yuca and meatballs are still very hot, sprinkle with garlic and parsley. Serve immediately.
Recipe by Autoimmune Wellness at