Go Back Email Link
–+ servings
Marinated Mozzarella Balls (4 Flavor Variations!)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Ready in just 10 minutes (but even better after a few hours), these flavor-packed bites transform simple mozzarella cheese into a mouthwatering starter.
Pin Recipe Print Recipe
A jar filled with marinated mozzarella balls in olive oil, herbs, and spices, placed on a rustic wooden surface.
Prep Time5 minutes
other time1 hour
Prep Time1 hour 5 minutes
servings8 servings

Ingredients

Classic Italian Herb

  • 8 ounces ciliegine fresh mozzarella cheese balls
  • ¾ Cup Olive Oil
  • 1 Tablespoon Rosemary fresh
  • 1 Teaspoon Thyme fresh
  • 1 Tablespoon Basil fresh, about 8 large leaves
  • ½ Teaspoon Peppercorns
  • 1 Teaspoon Kosher Salt
  • ¼ Red Pepper Flakes

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

Balsamic & Herb

  • 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

  • 8 ounces ciliegine fresh mozzarella cheese balls
  • ¾ Cup Olive Oil
  • 2 Tablespoon 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
  • 1 Teaspoon Red Pepper Flake

Instructions

Prep the cheese

  1. Drain mozzarella balls and pat very dry with paper towels (this helps the marinade cling)
    8 ounces ciliegine fresh mozzarella cheese balls

Chop Herbs

  1. Finely chop the herbs. Use the broad side of a Chef knife to crush the peppercorns.
    1 Tablespoon Rosemary, 1 Teaspoon Thyme, 1 Tablespoon Basil, ½ Teaspoon Peppercorns

Combine ingredients

  1. In a bowl or jar, mix the oil with herbs, salt, and any optional add-ins.
    1 Teaspoon Kosher Salt, ¼ Red Pepper Flakes, ¾ Cup Olive Oil

Coat

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

Marinate

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

Serve

  1. Skewer with toothpicks for appetizers, or spoon over salads, crusty bread, or grilled veggies.
  2. Drizzle leftover oil on pasta, pizza, or dips!

Nutrition

Serving: 3balls | Calories: 181kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 291mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.003g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg

Notes

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.
CourseAppetizer
CuisineItalian
QR Code linking back to recipe