The Hungry Canary

From the handwritten recipe

Tuscon Balls

Jump to Ingredients

Ingredients

  • 3 oz cream cheese, softened
  • 2 Tbsp spinach, chopped
  • 1/4 cup mozzarella cheese
  • 1/4 cup Parmesan cheese, for coating
  • 1 egg
  • Olive oil, enough to coat baking tray

Directions

  1. Preheat oven to 350°F (175°C).
  2. Lightly coat the cups of a muffin tin with olive oil.
  3. In a mixing bowl, combine softened cream cheese, spinach, mozzarella, and egg. Stir until evenly mixed. Keep the Parmesan separate.
  4. Portion the mixture into small balls. If very soft, chill briefly until easier to handle.
  5. Roll each ball in the Parmesan to coat the outside, then place each portion into a prepared muffin cup. The cups help contain the soft cheese mixture while it bakes.
  6. Bake for approximately 25 minutes, until set and lightly golden. Check that the egg mixture is fully cooked through (160°F / 71°C in the center).
  7. Remove from the oven and let the Tuscon Balls cool in the muffin tin until firm enough to lift out. Loosen the edges gently if needed, then serve.

Recipe notes

The handwritten card gives the ingredients; the shaping and baking directions are from the cook: combine everything except the Parmesan, shape into balls, roll in Parmesan, place in an olive-oiled muffin tin, and bake at 350°F for 25 minutes before cooling.

The original recipe does not specify the size or number of balls. For easier shaping, drain excess moisture from the spinach. The muffin tin was the cook’s preferred method to prevent the cheese mixture from spreading. Baking time can vary with portion size.