Marinated Mozzarella Balls are a great appetizer ready quickly with a handful of pantry ingredients that you're guests will just devour. Made with garlic and herbs then steeped in good quality olive oil these are bite-sized bursts of flavor. These are also great on flatbread pizza, and tossed into salads!
Why this works
- Crowd-pleaser - who doesn't love cheese? Your guests will love these Marinated Mozzarella Balls with some fresh basil and tomato or on their own. These are great to serve along side some onion bomb appetizers for a get together.
- Simple and easy - you'll probably find you have most of the ingredients on hand to make this appetizer. No special tools and just a few minutes of your time and you'll have a delicious snack for your guests in no time while you wait for your grilled chicken to finish.
- Full of flavor - packed with herbs and hot red pepper flakes every bite is a joy! Snack on these with some jalapeno poppers for a cheesy good time.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for this recipe. Scroll to the recipe card where you will find the exact measurements.
- Mozzarella balls - you will need at least one pack of mozzarella balls. They generally come in two sizes bocconcini or ciliegine. The former is the size of a cherry tomato, and the latter is about the size of a cherry. You should be able to find these in the deli or dairy section of the grocery store.
- Garlic - these should be fresh cloves so they can be sliced or crushed when adding them to the oil.
- Herbs - I used dry herbs for this recipe but you can absolutely use their fresh equivalent.
- Olive oil - should be a good quality olive oil since you are eating this fresh out of the jar.
How to make this
In a large canning jar or small bowl add in the olive oil, Italian herb seasoning, hot red pepper flakes, parsley, salt, and pepper. Stir to combine.
Slice or smash the garlic cloves, add to the marinade then stir.
Add the mozzarella balls to the marinade. Top off the jar with olive oil so the cheese is covered if needed. Put the lid on the jar and shake. If doing in a bowl then toss to cover with marinade.
Marinate for at least one hour at room temperature. If marinating longer then refrigerate. Once refrigerated the olive oil will solidify, but no worries you can leave it on the counter then in about 30-minutes the oil will return to its liquid state.
A mixture of fresh herbs can be substituted if you like. The longer you marinate the cheese the better it will be. If you are marinating for a few days then be sure to taste and adjust the seasonings. You may like it spicier or more herby. This recipe is easily doubles as well.
They will keep refrigerated for up to two weeks.
Yes, they easily grate or melt during cooking.
Keep it in the liquid you purchased it in or transfer to an airtight container.
Serve these marinated mozzarella balls on salads, homemade pizza, or as an appetizer. As an appetizer you can eat them on your own or with cherry tomatoes and basil. Add these to toast rounds with bruschetta for a quick snack.
Storage & Reheating
Store up to one week in the refrigerator an airtight container. Marinated mozzarella balls can last for up to two weeks in the refrigerator.
The mozzarella balls can be frozen, but they need to be removed from the marinade first. You don't want to freeze the liquid. Freeze for up to three months. Defrost in the refrigerator.
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Marinated Mozzarella Balls
- 1 8-ounce package mozzarella balls
- ¾ cup olive oil
- 2 cloves garlic cut in half or smashed
- 1 tablespoon parsley
- 3 tablespoons Italian herb seasoning
- ½ teaspoon hot red pepper flakes
- ¼ teaspoon salt
- In a canning jar or small bowl combine the olive oil, garlic cloves, Italian herb seasoning, parsley, hot red pepper flakes, and salt. Stir to combine.
- Add the mozzarella balls, and top with additional olive oil if needed.
- If using a jar close the lid and shake to coat the cheese. If using a bowl then toss to coat.
- Let marinate for one hour on the counter if using right away. If not then refrigerate the mozzarella.
- Once refrigerated the olive oil will solidify. Place on counter for 30-minutes to liquify again.
- Serve immediately or store in the refrigerator in an airtight container for up to two weeks.
- The mozzarella balls can be frozen without the marinade for up to three months then defrosted in the refrigerator when ready to use.