Marinated Mozzarella Balls

Ingredients:

Variations

The first variation I suggested is my classic flavor profile. But I also like to mix it up and change the flavor profiles.

Lemon Herb

• 8 ounces ciliegine fresh mozzarella cheese balls
• ¾ cup Olive Oil
• 1 lemon, zest and juice
• 1 Tablespoon Mint, fresh
• 1 Tablespoon Basil, fresh, about 8 large leaves
• ½ Teaspoon Peppercorns
• 1 Teaspoon Kosher Salt
• ¼ Red Pepper Flake

Note on the Lemon Herb Variation

When you add the fresh lemon juice to the jar, you will note some cloudiness in the oil. This is normal.

When lemon juice (pH ~2-3) hits the oil, it creates a weak emulsion and reacts with the leftover whey, causing protein coagulation. This shows up as cloudy swirls or tiny white specks.

Want to avoid the cloudiness? Omit the lemon juice and double the lemon zest to get a fuller lemon flavor.

Balsamic & Herb

Richer, good for cheese boards...

• 8 ounces ciliegine fresh mozzarella cheese balls
• ¾ cup Olive Oil
• 1 Tablespoon Balsamic vinegar
• 3 Cloves Garlic, crushed or sliced thinly
• 1 Tablespoon Basil, fresh, about 8 large leaves
• 1 Tablespoon Parsley
• ½ Teaspoon Peppercorns
• 1 Teaspoon Kosher Salt
• ¼ Red Pepper Flake

Rosemary-Chili

Bold, adventurous flavor with a strike of heat.

• 8 ounces ciliegine fresh mozzarella cheese balls
• ¾ cup Olive Oil
• 2 Tablespoons Rosemary, fresh
• 3 Cloves Garlic, crushed or sliced thinly
• 1 Tablespoon Basil, fresh, about 8 large leaves
• 1 Tablespoon Parsley
• ½ Teaspoon Peppercorns
• 1 Teaspoon Kosher Salt
• 1Teaspoon Red Pepper Flake

How to make Marinated Mozzarella Balls

Your next party hit! Marinated mozzarella balls with flavor variations - the make-ahead appetizer that gets better overnight. Perfect for summer entertaining!

Chop Herbs

Finely chop the herbs. Use the broad side of a Chef knife to crush the peppercorns.

Flavor Tip

Save the stem of the rosemary once the leaves have been removed. Add them to the bottom of the container. The stems have a LOT of flavor in them.

Combine ingredients

In a bowl or jar, mix the oil with herbs, salt, and any optional add-ins.

Coat

Add mozzarella to a clean jar and pour the oil and herbs over the balls. Gently stir/toss to coat.

Marinate

Cover and refrigerate for at least 1 hour (up to 3 days). Flavors intensify over time!

Serve

Skewer with toothpicks for appetizers, or spoon over salads, crusty bread, or grilled veggies.

Drizzle leftover oil on pasta, pizza, or dips!

Mozzarella Ball Sizes & Best Uses

Not every grocery store carries every size of fresh mozzarella balls. I wanted to provide to you a few variations in size and what you might expect if you were to replace the ciliegine with a different size.

• Pearls (Perline) - Tiny peas (~¼") - think "pop-in-your-mouth" small. When you're impatient (30-minute marinade!), salads, or fancy toothpick skewers. They drink up flavor fast but might play hide-and-seek on your skewer
• Ciliegine ("Cherries") - Just right (~½") - like actual cherries! Your go-to for cheese boards (holds its shape) and 1-hour marinades. The perfect one-bite wonder - no cutting needed
• Bocconcini ("Little Mouthfuls") - Golf balls (~1"). When you want to halve them to show off marinated edges or overnight soaking. More surface area = bolder flavor in every creamy bite
• Ovolini ("Small Eggs") - (~2") - basically a mozzarella softball. Slice into wedges like a cheese cake.

Storage Instructions

Store in an airtight container (like a jar or Tupperware) for up to 5 days. Make sure cheese is fully submerged in oil to prevent drying. For best flavor consume within 3 days (fresh herbs flavors fade over time).

Container Tip

Don't have a fancy glass container? Reuse the plastic container the mozzarella balls came in from the grocery store.