Herb-Marinated Mozzarella Balls
These flavorful mozzarella bites are the kind of snack that disappears fast. Quick to make and perfect for preparing ahead, they’re great on grazing boards, tossed into salads, or simply enjoyed on their own. Made with fresh herbs, garlic, and a touch of heat, they’re simple yet full of flavor.
When I’m planning snacks or appetizers, I always reach for recipes that feel impressive without being time-consuming. These marinated mozzarella balls are a go-to because they check every box—they’re zesty, fresh, and loaded with garlicky, herbaceous flavor. The best part? They taste even better the longer they sit. Whether it’s a wine night, picnic, or a dinner party, these cheese bites fit right in.
One of the best things about this recipe is how easy it is to customize. You can switch up the herbs, add more spice, or toss in extras like sun-dried tomatoes or roasted red peppers. However you serve them, they always bring something special to the table.
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Ingredients
- Bocconcini or ciliegine mozzarella – Use bite-sized mozzarella or cut larger balls into smaller pieces.
- Olive oil – A good-quality olive oil brings out the best flavor.
- Fresh parsley – Fresh is best for bright flavor.
- Fresh basil
- Dried oregano – Or use 1 tablespoon fresh oregano if available.
- Garlic – Infuses the marinade with bold, aromatic flavor.
- Red pepper flakes – Adjust to your taste for more or less heat.
- White wine vinegar – Red wine vinegar can be used, though it might tint the cheese slightly.
- Salt and black pepper
Instructions
- Pat the mozzarella dry with a paper towel to remove excess moisture.
- Combine olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar in a medium bowl or jar.
- Add the mozzarella balls and stir gently to coat them well in the marinade.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 2 hours to let the flavors soak in—overnight is even better.
- Serve chilled or at room temperature. They’re excellent with bread, skewered with veggies, or tossed into salads.
Step by Step Process
Chef Jenn’s Tips
- Use the freshest herbs you can find for the brightest flavor.
- Ciliegine mozzarella is the perfect size, but bocconcini works just as well.
- Let them marinate overnight if you have the time—the flavor deepens beautifully.
- Try adding chopped sun-dried tomatoes, olives, or roasted peppers to the mix for variety.
- A wide jar or container makes mixing and serving much easier.
Make It A Meal
These mozzarella balls are great served with crusty bread, crackers, or breadsticks. Add them to a charcuterie or antipasto platter for a crowd-pleasing spread. Skewer them with cherry tomatoes and fresh basil for a quick caprese-style appetizer, or toss them over salad greens and drizzle with the leftover marinade for an instant flavor boost. Don’t forget a glass of chilled white wine to round it all out.
Storage
Keep the mozzarella balls in an airtight container in the fridge for up to 5 days. The flavor improves over time, but the best texture is usually within the first few days. Freezing is not recommended, as it changes the consistency of the cheese. For easy prep, chop the herbs and garlic ahead of time and assemble the marinade when you’re ready.
Herb-Marinated Mozzarella Balls
Ingredients
- 1 pound bocconcini or ciliegine mozzarella drained
- ¼ cup olive oil
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh basil chopped
- 1 teaspoon dried oregano
- 2 garlic cloves thinly sliced
- ½ teaspoon red pepper flakes
- 2 tablespoons white wine vinegar
- salt
- black pepper
Instructions
- Pat the mozzarella dry with a paper towel to remove excess moisture.
- In a medium bowl or jar, combine olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar.
- Add the mozzarella balls and stir gently to coat them well in the marinade.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 2 hours to let the flavors soak in—overnight is even better.
- Serve chilled or at room temperature. They’re excellent with bread, skewered with veggies, or tossed into salads.
Notes
Chef Jenn’s Tips
- Use the freshest herbs you can find for the brightest flavor.
- Ciliegine mozzarella is the perfect size, but bocconcini works just as well.
- Let them marinate overnight if you have the time—the flavor deepens beautifully.
- Try adding chopped sun-dried tomatoes, olives, or roasted peppers to the mix for variety.
- A wide jar or container makes mixing and serving much easier.
