Easy Marinated Mozzarella Balls
Add Preferred SourceThese bite-sized Marinated Mozzarella Balls are always a hit. They’re quick to whip up, perfect for prepping ahead, and vanish as soon as you set them out. Whether added to a salad, served on a grazing board, or enjoyed as a standalone nibble, they’re bursting with herb-forward, garlicky flavor and just the right kick.
When it comes to entertaining, I love recipes that feel gourmet but don’t eat up my time. These marinated mozzarella balls fit that vibe perfectly. They’re bright, savory, and packed with fresh herbs and garlic. The longer they marinate, the better they get—making them perfect for make-ahead situations like hosting or potlucks.
This is such an easy recipe to switch up. Want to change up the herbs? Go for it. Prefer things spicy or mild? Adjust the red pepper to taste. Want to toss in extras like olives or roasted peppers? Absolutely. These little cheese bites adapt to whatever you’re in the mood for.
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Ingredients
- Bocconcini or ciliegine mozzarella balls – You want bite-sized mozzarella balls. If you can’t find the small ones, you can dice a couple of larger mozzarella balls into dice and marinate them.
- Olive oil – Now’s the time to use the good olive oil.
- Fresh parsley – Fresh herbs make all the difference! Dried herbs just won’t give it the same flavor.
- Fresh basil
- Dried oregano – You can use 1 tablespoon of fresh oregano if you can find it, but dried is fine.
- Garlic – Yes, slice the garlic! It’ll also marinate, adding tons of flavor.
- Red pepper flakes
- White wine vinegar – You could use red wine vinegar if you don’t mind your mozzarella balls looking a bit pink.
- Salt and black pepper
How To Make Marinated Mozzarella Balls
Scroll down for the full recipe card with exact measurements and printable instructions.
Gently pat the mozzarella balls dry with a paper towel to remove excess moisture. This helps the marinade cling to the cheese instead of becoming diluted.
In a medium bowl or glass jar, combine the olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar. Stir until the herbs and seasonings are evenly distributed throughout the oil.
Add the mozzarella balls and gently toss with a spoon to coat them evenly without breaking the cheese. Season lightly with salt and pepper, adjusting to taste.
Cover and refrigerate for at least 2 hours to allow the flavors to absorb. For the best flavor, let the mozzarella marinate overnight, giving the container a gentle shake once or twice if using a jar.
Serve chilled or let the mozzarella sit at room temperature for about 15 minutes before serving. Enjoy with toasted bread, skewered as an appetizer, or added to salads.
Chef Jenn’s Tips
- Fresh herbs make a big difference, so use them whenever possible.
- Ciliegine are the perfect one-bite size, but larger mozzarella cut into chunks will work too.
- The flavor really deepens by the second day—so don’t rush it if you don’t have to.
- Add-ins like chopped olives, roasted red peppers, or sun-dried tomatoes take it to another level.
- Using a jar or container with a wide opening makes the marinating and serving process smoother.
Make It A Meal
These mozzarella balls pair well with crunchy bread, crackers, or grissini and shine on antipasto platters with meats and olives. They’re also delicious served alongside garlic bread grilled cheese, or threaded with tomatoes and basil for easy caprese skewers.
Storage
Place your marinated mozzarella in a sealed container and keep it in the fridge for up to 5 days. The taste only gets better over time, though the texture is best within the first few days. Avoid freezing, as it can change the cheese’s consistency. You can also prep the garlic and herbs ahead to make final assembly faster.
Easy Marinated Mozzarella Balls
Ingredients
- 1 pound bocconcini or ciliegine mozzarella drained
- ¼ cup olive oil
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh basil chopped
- 1 teaspoon dried oregano
- 2 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- 2 tablespoons white wine vinegar
- salt
- black pepper
Instructions
- Dry off the mozzarella gently using a paper towel to get rid of any moisture.
- In a bowl or jar, mix together the olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar.
- Toss in the mozzarella and stir gently to make sure the cheese is evenly coated.
- Season the mix with salt and pepper to suit your taste.
- Cover and refrigerate for at least two hours, or better yet, leave overnight to intensify the flavor.
- Serve cold or allow to warm slightly at room temperature. Pair them with toasted bread, thread them on skewers, or add to salads.
Notes
Chef Jenn’s Tips
- Fresh herbs make a big difference, so use them whenever possible.
- Ciliegine are the perfect one-bite size, but larger mozzarella cut into chunks will work too.
- The flavor really deepens by the second day—so don’t rush it if you don’t have to.
- Add-ins like chopped olives, roasted red peppers, or sun-dried tomatoes take it to another level.
- Using a jar or container with a wide opening makes the marinating and serving process smoother.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
