Marinated Mozzarella Balls are the perfect one-bite appetizer served with crostini, alongside a charcuterie board or on their own in a bowl with toothpicks to the side.
These flavorful Italian-inspired cheese balls are marinated in garlic-infused olive oil, herbs and spices, and are also delicious on salad, pasta or as a quick snack.
Fresh mozzarella has a mild flavor and is soft and creamy. This makes these little balls of cheese ideal for marinating and biting into.
Of course, you can buy already-marinated mozzarella balls from the store, but what’s the fun in that? When you make them at home, you get to choose the herbs and spices you and your guests enjoy the most.
Why You’ll Love Making Homemade Marinated Mozzarella Balls
Easy as 1-2-3. No special skills or kitchen gadgets are needed. If you can measure, mix and pour, then this recipe is for you.
A great addition to any party spread. If I’m making a variety of appetizers for a party, I always include marinated mozzarella balls. They are loaded with flavor, but take very little effort to prepare. You can also use them to make these easy caprese salad skewers.
Customize to your taste. Olive oil and fresh garlic are a must for the marinade, but beyond that, it can be customized with your favorite Italian herbs, like parsley, basil, oregano or rosemary. Red pepper or chili flakes are a nice touch for heat and color.
Best Fresh Mozzarella Balls for Appetizers
Go to the specialty cheese section of your grocery store and locate the mozzarella balls. You will likely see three sizes:
- Bocconcini – Bocco means mouth in Italian and this size mozzarella ball is really like two-bites or a “little mouthful.”
- Ciliegine – Cilie means cherry in Italian and these “cherry size” mozzarella balls are the ideal one-bite for appetizers.
- Perlini – Perlini means pearl in Italian are the littlest mozzarella balls, shaped like pearls.
Ciliegine mozzarella are the best choice for this appetizer recipe.
Ingredients
Mozzarella Balls – Get cherry-size ciliegene. Make sure they aren’t already marinated.
If bocconcini is all that is available, you will need to cut each piece of cheese in half.
Olive Oil – Flavor can really vary between brands and types of olive oil.
Since olive oil is a key ingredient in this recipe, opt for a good extra virgin olive oil (EVOO). This signifies that it’s first cold-pressed and retains most of its aromatic and nutrient properties.
Red Wine Vinegar – I like to add in a touch of vinegar as a flavor enhancer, but it is totally optional. White wine vinegar, balsamic or even lemon juice may be substituted.
Fresh Garlic – Thinly sliced garlic cloves impart a ton of flavor into the marinade. Skip garlic powder; fresh is best.
Fresh Parsley and Basil – Fresh herbs add flavor and specks of color to the the mozzarella balls. For this recipe, I highly prefer using fresh herbs, but dried counterparts may be substituted.
Red Pepper Flakes – Add color and a spicy kick. Leave them out or reduce the amount depending on your preference.
Fine Sea Salt– No need to be heavy-handed with the salt, but a touch brings the marinade together.
Fresh herbs may be substituted with dried herbs using a 3 to 1 ratio. Dried herbs are more potent so not as much is needed. For example, substitute 1 tablespoon fresh basil with 1 teaspoon of dried basil.
How to Make Marinated Mozzarella Balls
- Drain the mozzarella balls using a fine mesh strainer and place in a shallow glass bowl or jar.
- To a small bowl, add olive oil, vinegar, minced garlic, parsley, basil, oregano, red pepper flakes and salt. Whisk to combine.
- Pour olive oil marinade over top of mozzarella balls. Gently stir.
- Cover and marinate in the refrigerator for 30 minutes to an hour before serving.
Detailed recipe and instructions are in recipe card at bottom of post.
Recipe Notes
Best to make the day-of. Fresh mozzarella should be eaten immediately. It does not last nearly as long as low-moisture mozzarella.
In fact, the brand of fresh mozzarella I use, says to eat within 1-2 days after opening.
For this reason, it’s best to combine the marinade and mozzarella balls not long before serving.
Marinate in a shallow bowl. Cover as much of the mozzarella in marinade as possible. Gently stir halfway through, to ensure all the cheese gets marinated.
Remove from refrigerator 15 minutes ahead of time. If you have leftovers to eat the next day, the olive oil may solidify during refrigeration. Just take out the jar a few minutes before use so it turns to liquid again.
Ways to Serve Mozzarella Balls
As an appetizer: Marinated mozzarella balls are one of the easiest appetizers I know, which makes them perfect for holiday entertaining. Just set them out in a bowl with some crusty bread to the side.
You can also use them to make these easy Caprese skewers.
On salad: Toss a few mozzarella balls in your salad. As a bonus, the marinade can be used as dressing.
With pasta: Mozzarella and pasta just go together, so you can’t go wrong here. Swirl them in spaghetti or a bowl of angel hair pasta or add them to a dish of this 15-minute pasta with cherry tomatoes recipe.
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More Quick Appetizer Recipes
Marinated Mozzarella Cheese Balls
Marinated Mozzarella Balls are an easy party appetizer that only take 10 minutes to prepare. Tossed in olive oil and Italian herbs, these cherry-size mozzarella balls are loaded with flavor and delicious served with your favorite Italian bread or crispy crackers.
Ingredients
- 8 ounces fresh mozzarella, ciliegine
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon chopped basil leaves, fresh
- 1 tablespoon chopped parsley, fresh
- 1 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt, fine
Instructions
- Drain the mozzarella balls using a fine mesh strainer and place in a shallow glass bowl or jar.
- To a small bowl, add olive oil, vinegar, minced garlic, parsley, basil, oregano, red pepper flakes and salt. Whisk to combine.
- Pour olive oil marinade over top of mozzarella balls.
- Cover and marinate in the refrigerator for 30 minutes to an hour before serving.
Notes
Best to make the day-of. Fresh mozzarella should be eaten within 1-2 days after opening. For this reason, it's best to combine the marinade and mozzarella balls not long before serving.
Marinate in a shallow bowl to make sure all the mozzarella balls are covered in marinade. Gently rotate the cheese balls halfway through marinating to make sure they're all coated.
Remove marinated cheese balls from refrigerator 15 minutes ahead of time. If you have leftovers to eat the next day, the olive oil may solidify during refrigeration. Just take out the jar a few minutes before use so it turns to liquid again.