If cheese had a love language, Marinated Mozzarella Balls would be whispering it in your ear. Tiny bocconcini soak up a garlicky, herb-scented olive oil to become the kind of snack that feels fancy but takes almost no effort. Make a jar for guests, tuck one into a picnic basket, or stash a jar in the fridge for easy salad add-ins — you’ll find they elevate almost everything.
What are Marinated Mozzarella Balls?
Marinated mozzarella balls are small fresh mozzarella (bocconcini) preserved in flavored olive oil. The oil becomes infused with garlic, herbs, citrus, and spice, and in return, the cheese soaks up those bright, savory notes. The cheese stays tender and creamy while the oil transforms into a delicious finishing drizzle — it’s two treats in one jar.
Why You’ll Love These Marinated Mozzarella Balls
They’re quick to assemble, make ahead, and look special on a board. You don’t need to be a host-pro to serve something that looks thoughtfully made. The marinating softens the cheese while infusing flavor, and the leftover oil is kitchen gold — drizzle it on roasted veggies, toss it with pasta, or use it to dress a salad.
Ingredients for Marinated Mozzarella Balls
Mozzarella balls – I recommend using small, bite-sized mozzarella balls like ciliegine. They’re perfect for snacking and soaking up all the marinade flavors. If you can’t find them, bocconcini or larger fresh mozzarella cut into pieces can be used instead. Make sure to drain and pat them dry before marinating.
Olive oil – The heart of the marinade! Extra-virgin olive oil adds a rich, fruity base that coats every bite with silky goodness.
Fresh basil and oregano – These fresh herbs bring bright, aromatic notes that make the mozzarella sing. Feel free to swap in fresh thyme or parsley for a little twist.
Garlic cloves – Minced or thinly sliced, garlic adds that savory punch that balances perfectly with the herbs.
Crushed chili flakes – A little heat never hurt anyone! Add as much or as little as you like—skip if you’re sensitive to spice, but if you love a kick, don’t hold back.
Lemon zest – Adds a refreshing, citrusy brightness that wakes up the entire dish.
Salt and black pepper – Simple seasonings that enhance all the flavors and bring everything together.
Ingredient tips:
Use a good-quality olive oil if the oil will double as a finishing oil. Fresh herbs are bright, but dried herbs work if that’s what you’ve got. If you love lemon, add a tiny splash of lemon juice to brighten the jar even more.
How to Make Marinated Mozzarella Balls (Step-by-Step)
1. Drain and pat dry. Remove the mozzarella balls from their liquid and place them on a kitchen towel or paper towels. Gently pat them dry — removing excess water helps the oil and seasonings stick.
2. Warm the oil. In a small saucepan, warm the olive oil over low heat. You want it warm, not hot — just enough to release garlic flavor.
3. Infuse with garlic. Add the garlic and cook until it’s just beginning to turn golden and becomes tender (about 1–2 minutes). Remove from heat to avoid burning.
4. Add the herbs and spices. Stir in basil, oregano, chili flakes, salt, pepper, and lemon zest into the warm oil. Let it sit for a minute so the flavors bloom.
5. Jar the cheese. Place the mozzarella balls into a clean jar in a single layer or gently stacked. Pour the warm oil over the cheese, ensuring the balls are fully submerged.
6. Chill overnight. Seal and refrigerate for at least 12 hours — overnight is best. Remove about 20–30 minutes before serving so the oil softens and flavors shine.
Serving Ideas for Marinated Mozzarella Balls
- Caprese skewers: Thread mozzarella, a cherry tomato, and basil on toothpicks; finish with a drizzle of the marinade.
- Salad booster: Scatter them over peppery arugula or a simple green salad — the oil acts as dressing.
- Charcuterie Board: Place a jar on your board surrounded by prosciutto, crackers, and olives.
- Crostini: Spoon marinated mozzarella onto a toasted baguette with roasted red pepper or olive tapenade.
- Pasta topper: Toss a few into warm pasta just before serving for creamy, herby pops.
- Breakfast side: Serve alongside scrambled eggs and toast for a slightly luxe morning.
Seasonal & Holiday Spins
Summer picnic: Skewer mozzarella with cherry tomatoes and basil for portable Caprese bites.
Autumn twist: Add a touch of browned butter spice or swap lemon zest for a whisper of orange.
Holiday jar: Add a sprig of rosemary and a few whole peppercorns for a festive look if gifting.
Galentine’s or Valentine’s: Present mini jars tied with ribbon and a little wooden spoon — instant thoughtful gift.
Variations & Swaps for Marinated Mozzarella Balls
- Swap herbs: Try thyme, rosemary, or tarragon for different flavor directions.
- Make it smoky: Add a pinch of smoked paprika or use smoked sea salt.
- Add heat: Increase chili flakes or include a sliced fresh chili for a spicy kick.
- Infused oil: Use a garlic- or chili-infused oil as your base for extra depth.
- Change the cheese: Use larger bocconcini or tiny ciliegine, depending on the jar look you want.
Marinated Mozzarella Balls as Gifts
A jar of marinated mozzarella is a charming edible gift. Tuck a sprig of herb inside, tie on a ribbon, and add a handwritten tag with a “use-by” note. Include a note about refrigeration and a suggestion card:
“Serve on crostini, in salads, or enjoy straight from the jar.”
Gifting safety note: Because this is fresh cheese in oil, the jar must be refrigerated. If shipping or gifting to someone who may not refrigerate immediately, make that very clear on the tag.
How to Store & Shelf Life
Keep the jar refrigerated and make sure the cheese stays fully submerged in oil. Use within 5–7 days for best freshness. If the oil becomes cloudy, the cheese smells off, or the texture is slimy, discard. Always use a clean utensil when removing cheese to prevent contamination.
Tips, Tricks & FAQs
- Why warm the oil? Warming helps garlic and herbs release flavor quickly; don’t overheat or the oil will taste bitter.
- Can I use dried herbs? Yes — use about half the amount and give them time to rehydrate in the warm oil.
- Is the oil reusable? Absolutely — strain and drizzle it over salads, roasted veggies, or bread (use within a few days and keep refrigerated).
- How long before serving do I remove it from the fridge? About 20–30 minutes, so the oil isn’t rock solid and flavors are more vibrant.
Other appetizer recipes you might be interested in trying:
Simple Black Bean Salsa
Goat Cheese and Peach Crostini
Grape Jelly Meatballs
Herbed Feta Spread
Crab Meat Hors-Doeuvres
Marinated Mozzarella Balls
Equipment
- Jars
Ingredients
Instructions
- Remove the mozzarella balls from their liquid and place them on a kitchen towel or paper towels. Gently pat them dry — removing excess water helps the oil and seasonings stick.
- In a small saucepan, warm the olive oil over low heat. You want it warm, not hot — just enough to release garlic flavor.
- Add the garlic and cook until it's just beginning to turn golden and becomes tender (about 1–2 minutes). Remove from heat to avoid burning.
- Stir in basil, oregano, chili flakes, salt, pepper, and lemon zest into the warm oil. Let it sit for a minute so the flavors bloom.
- Place the mozzarella balls into a clean jar in a single layer or gently stacked. Pour the warm oil over the cheese, ensuring the balls are fully submerged.
- Seal and refrigerate for at least 12 hours — overnight is best. Remove about 20–30 minutes before serving so the oil softens and flavors shine.
Make a Jar This Weekend
Marinated Mozzarella Balls feel like a little bit of kitchen magic: a small effort up front that yields a jar full of delicious possibilities. Whip one up for a gathering, pack a jar for a picnic, or keep one in the fridge to bump weeknight salads into “special” territory. Try it once and you’ll start imagining new flavor combos — that’s the fun part.
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