These Marinated Mozzarella Balls are always the hit of the party! They’re super easy to make, you can make them ahead of time, and everyone devours them! They’re great on charcuterie boards, on skewers with basil and cherry tomatoes, or just as a snack. Made with easy to find ingredients, this is a must-try recipe!
When it comes to entertaining, I’m all about the low-effort, high-impact appetizers. I want something that looks and tastes impressive but doesn’t require hours in the kitchen. That’s why I’m obsessed with these Marinated Mozzarella Balls. They’re bold, zippy, fresh, and full of herby flavor—plus, they’re ridiculously easy to pull together. Whether I’m hosting a summer get-together or need something quick to nibble on with wine, these little flavor bombs are my go-to. And if you’re anything like me, you love a dish that gets better as it sits—this one absolutely does.
The real beauty of this recipe is how customizable it is. You can switch up the herbs, adjust the spice, or even toss the marinated mozzarella on a salad to instantly elevate it. But even straight out of the jar with a toothpick, they shine all on their own.
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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
- Remove the mozzarella balls from their liquid and lightly blot them dry using a paper towel.
- Mix the olive oil, parsley, basil, oregano, garlic, red pepper flakes, lemon zest, and lemon juice in a mixing bowl or glass jar.
- Toss the mozzarella balls into the marinade and gently mix to ensure they’re well coated.
- Sprinkle in salt and black pepper, adjusting to your preference.
- Seal the container and chill in the refrigerator for a minimum of 2 hours, or leave overnight for deeper flavor.
- Enjoy cold or let them come to room temperature. Serve with skewers, alongside crusty bread, or scattered over salads.
Step-by-step process
Chef Jenn’s Tips
- Use the freshest herbs you can find—it really makes a difference in flavor.
- Ciliegine mozzarella balls (cherry-sized) are the perfect bite, but bocconcini work too.
- Let the mozzarella sit overnight for maximum flavor—it’s even better on day two.
- Add sun-dried tomatoes, olives, or roasted red peppers to the marinade for a twist.
- Use a wide-mouthed jar for marinating—it makes mixing and serving easier.
recommended
make it a meal
These Marinated Mozzarella Balls make a stellar appetizer served with crusty bread, grissini, or crackers. They also shine on an antipasto platter with olives, cured meats, and marinated vegetables. Toss them on a bed of greens with a drizzle of the leftover marinade, or skewer them with cherry tomatoes and basil for a no-fuss caprese kabob. And don’t forget a glass of chilled white wine to complete the picture.
Storage
Store your Marinated Mozzarella Balls in an airtight container in the fridge for up to 5 days. The flavors continue to develop the longer they sit, but for the best texture, enjoy within the first few days. Freezing isn’t recommended for this recipe—the cheese can become rubbery once thawed. If you want to prep ahead, you can chop the herbs and zest the lemon in advance, storing them separately in the fridge until ready to assemble.
Marinated Mozzarella Balls
Ingredients
- 1 pound bocconcini or ciliegine mozzarella balls drained
- ¼ cup olive oil
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 teaspoon dried oregano
- 2 cloves garlic sliced thinly
- ½ teaspoon red pepper flakes
- 2 tablespoons white wine vinegar
- salt
- black pepper
Instructions
- Remove the mozzarella balls from their liquid and lightly blot them dry using a paper towel.
- Mix the olive oil, parsley, basil, oregano, garlic, red pepper flakes, lemon zest, and lemon juice in a mixing bowl or glass jar.
- Toss the mozzarella balls into the marinade and gently mix to ensure they’re well coated.
- Sprinkle in salt and black pepper, adjusting to your preference.
- Seal the container and chill in the refrigerator for a minimum of 2 hours, or leave overnight for deeper flavor.
- Enjoy cold or let them come to room temperature. Serve with skewers, alongside crusty bread, or scattered over salads.
Notes
Chef Jenn’s Tips
- Use the freshest herbs you can find—it really makes a difference in flavor.
- Ciliegine mozzarella balls (cherry-sized) are the perfect bite, but bocconcini work too.
- Let the mozzarella sit overnight for maximum flavor—it’s even better on day two.
- Add sun-dried tomatoes, olives, or roasted red peppers to the marinade for a twist.
- Use a wide-mouthed jar for marinating—it makes mixing and serving easier.
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.