Marinated Mozzarella Balls

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If you're looking for a no-fuss appetizer that tastes like you spent way more time on it than you actually did, these Marinated Mozzarella Balls are it. I love how they pack so much flavor into one little bite. With olive oil, garlic, lemon, and herbs, they're a bright, delicious treat—whether you're hosting a party or just need a snack to pair with a good book and glass of wine.

Prep Time10

Marinate time2

Total Time2 10

Course: Appetizer

Cuisine: Italian

Keyword: Marinated Mozzarella Balls, Mozzarella Balls

Servings: servings

Calories: 273kcal

Author: Chef Jenn

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.

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