Heat a large skillet over medium high heat and add olive oil. Once hot, add the ground chicken and stir to break up the clumps. Season with salt and pepper.
Once the chicken is nearly cooked add the chorizo and allspice and stir into the chicken and continue to brown.
Add in the garlic, parsley, worcestershire sauce, and grated fresh nutmeg to your preference and mix into the mixture.
Reduce the seasoned liquid in the mixture for about 3-5 minutes over medium to medium high heat.
In the meantime begin to form the yucca balls. Mash the boiled and cooled yucca in a large bowl. Then form the mashed yucca into a thick patty. Place about 2-3 teaspoons of the filling into the center and fold the yucca around it. Continue to do so with all the yucca and filling.
Heat a pot of oil until it reaches 350 degrees. Gently drop the yucca balls into the oil and fry until golden brown. Using a spider, remove and place on a paper-towel-covered plate to drain all excess oil.
Repeat until all your yuca balls are cooked.
In the meantime make the mint relish. Add the ingredients into a medium bowl. Mix to combine and season with salt and pepper to taste.
Serve the yucca balls with the mint relish and enjoy!
