If you are looking for easy make-ahead Italian appetizers, try this easy recipe for marinated fresh mozzarella balls, aka bocconcini. Not only will you love the convenience of making them ahead of time, but you only need a few minutes to combine these little mozzarella balls with olive oil, fresh herbs, and spices.
Serve them as part of an antipasto platter or charcuterie board with some crusty bread, piadina, or no-knead focaccia and pickled vegetables like giardiniera or marinated cucumbers. You can also combine them with a tomato salad for a light lunch. Enjoy!
Jump to:
Introduction
Your guests will love the flavors of this recipe for mozzarella balls and you will love the convenience of making it. After all, who doesn’t like an appetizer that can be made a day before a big event?
The versatility of fresh mozzarella cheese is evident whether using it for its exceptional melting qualities as a topping for homemade pizza or simply tossing it together to make this creamy bocconcini salad.
Today we will combine mini mozzarella balls with olive oil, herbs and spices -you won’t believe how easy this is with a prep time of just 5 minutes and a handful of ingredients!
What do I need to make marinated mozzarella balls?
- Small mozzarella balls. Use any small, fresh mozzarella in water, bocconcini, ciliegine or pearls are all great options.
- Extra-virgin olive oil. Fruity olive oil is just perfect for this recipe. Remember, good quality is key for the best taste, especially in recipes with few ingredients.
- Sun-dried tomatoes. These will provide a burst of flavor and an incredible visual effect.
- Fresh parsley. Italian flat-leaf, none of that curly stuff 😉
- Chives. Although optional, this herb adds a little bit of character. Fresh is best.
- Chili flakes. Use as much (or as little) as you want.
- Dried oregano. You can also use fresh oregano.
- Dried thyme. You can also use fresh thyme.
- Garlic. A staple in Italian cuisine.
- Kosher salt and black pepper. To taste.
As far as kitchen accessories are concerned, you will need a large bowl, a whisk, a wooden spoon, a chopping board and a knife.
How to marinate mozzarella balls
Whisk together all the marinade ingredients except the mozzarella balls in a large bowl.
More specifically:
- 4 tablespoons of extra virgin olive oil
- 1 tablespoon of finely chopped dried tomatoes
- 1 tablespoon of finely chopped Italian flat-leaf parsley
- ½ teaspoon of dried oregano
- ½ teaspoon of dried thyme
- 1 fresh garlic clove, minced or pressed
- a pinch (or more) of chili flakes
- salt and pepper to taste
- Optional: 1 tablespoon of finely chopped fresh chives
Add 200 grams of drained, fresh mozzarella balls and combine gently together to fully coat. Cover and refrigerate for at least 7 hours for the flavors to develop.
That’s all there is to make this fresh mozzarella recipe!
See, I told you this was going to be easy 🙂
Recipe variations
- Add a tablespoon of parsley or basil pesto for a bright, nutty and extra cheesy flavor.
- A drizzle of balsamic vinegar or glaze adds a taste of tangy, tart and sweet to these baby mozzarella balls. You can also add a sprinkling of red wine vinegar.
- Roasted tomatoes are a great replacement for sundried tomatoes.
Tips
- Feel free to use any size of fresh mozzarella balls.
- Using a high-quality oil to marinate these fresh mozzarella balls will give you the best results.
- You may have noticed that the oil solidifies in your fridge; that’s normal! Once you remove it and allow 20-30 minutes for it to come back up to room temperature, the consistency will be fine.
- Leftovers can be stored in the refrigerator and eaten within 1-2 days.
How to store
The best way to store these mozzarella balls is in the fridge with the marinade in a clean, airtight container or large mason jar. Best consumed within 2 days for best quality. The olive oil mixture naturally solidifies in the refrigerator, so bringing the container to room temperature will make the contents liquid and coat the mozzarella balls. This will keep them from drying out and help them retain their flavor.
FAQ
Yes, if you are looking for the perfect make-ahead cold appetizers, these marinated mozzarella balls are a must! Refrigerate for at least 7 hours to develop the flavors for best results—plan on allowing at least 20 minutes for the solidified oil to come to room temperature.
Although you can freeze fresh mozzarella, please note that both the texture and the flavor will be altered. For example, once thawed, the texture will be slightly crumbly due in part to the crystallization of its water content.
There is no “best” size of mozzarella balls to marinate, depending on your preferences. The most common type is bocconcini, which means “small mouthful” in Italian. These are generally sold in water or brine. Another type of small mozzarella ball is called ciliegine, which refers to “cherry” in Italian. As the name would imply, these are the size of cherries. They are slightly smaller than bocconcini and have a soft, creamy texture.
If you want a ball that has a good bite-to-size ratio and can soak up the marinade flavors well, then bocconcini would be the way to go. If you’re looking for something that will have a stronger flavor impact and is easier to pop into your mouth, choose a smaller size.
Serving suggestion
Marinated Olives
Serve these mozzarella balls in olive oil alongside these marinated olives. These easy recipes are delicious and straightforward Italian-inspired appetizers that are perfect for any gathering! Serve them cold or at room temperature.
Another great way to enjoy them is in a Caprese salad. They are the perfect addition to this chickpea salad and naturally, this Italian salad with chopped greens!
You can also use a skewer to thread mozzarella ciliegine, a fresh basil leaf, and cherry tomatoes for a different presentation. Another perfect finger food idea!
Mozzarella balls are a great appetizer because of their simplicity—all you need is some olive oil and a bit of seasoning. But they’re also great sandwiched between focaccia bread and grilled eggplants, especially when combined with basil pesto and a spicy hot pepper spread.
Easy appetizer recipes
Are you looking for more quick and easy appetizers? Look no further! Whether it is a healthy panelle recipe, salmon pinwheels, or the ever-popular lupini, please look at my collection of appetizers that are perfect starters for any occasion.
Recipe inspiration
This is an easy appetizer recipe that my mom would prepare that wasn’t a recipe if you know what I mean.
I can remember watching my mom in amazement… a pinch of this, a handful of that, some olive oil, a few gentle swirls, one final taste and an overnight stay in the fridge were all needed for this mozzarella cheese appetizer. Her movements were like clockwork, rhythmic and purposeful… with no hesitation.
I have tried to recreate my mom’s recipe with several changes. First, I added some dried tomatoes because I usually have some in my freezer. I also like to include chili flakes because my husband loves them.
Feel free to increase or decrease some ingredients based on your personal preference. There are endless possibilities, so have fun experimenting with these simple ingredients and see what works best for you!
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made these marinated mozzarella balls recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Marinated Mozzarella Balls
Ingredients
- 4 tablespoons olive oil extra virgin
- 1 tablespoon sun-dried tomatoes
- 1 tablespoon parsley finely chopped, Italian flat-leaf
- 1 tablespoon chives fresh, finely chopped
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- 1 clove garlic minced
- ¼ teaspoon chili flakes or as much as you want
- 200 grams fresh mozzarella (aka cocktail bocconcini) ½ pound container, drained
- basil optional, fresh, for garnish
Instructions
- In a large bowl, whisk together all of the ingredients except the mozzarella balls.
- Add the fresh mozzarella balls and stir to combine.
- Cover and refrigerate for at least 7 hours for the flavors to develop.
- Serve cold or at room temperature. Optional: Garnish with fresh basil leaves.
Notes
- Each serving is equivalent to one mozzarella ball.
- Feel free to use any size of fresh mozzarella.
- Using a high-quality oil to marinate these fresh mozzarella balls will give you the best results.
- You may have noticed that the oil solidifies in your fridge; that’s normal! Once you remove it and allow 20-30 minutes for it to come back up to room temperature, the consistency will be fine.
- Leftovers can be stored in the refrigerator and eaten within 1-2 days.
- For a different presentation, use a skewer to thread mozzarella ciliegine, a basil leaf, and a cherry tomato for a different presentation. Another perfect finger food idea!
Nutrition
This post was originally published on January 11, 2019, and republished on February 18, 2022, with updated content and photos. Thanks for sharing!
Priscilla Lawn (Pat)
Just purchased M. Balls-can’t wait to make the receipe.
Maria
How wonderful Pat! Enjoy!!!
Delyse
Hello,
Thankyou for this beautiful recipe… I have a question though, when I took my balls out after being in over night. The oil was all thick and not runny anymore. Am I doing something wrong?
Delyse
Maria
Thank you kindly Delyse. This is actually normal, when the oil is refrigerated, it becomes thick. When it returns to room temperature, it becomes runny again. I appreciate your comment.
Karen (Back Road Journal)
These are an item that I like to add to an antipasto tray when serving guests an Italian dinner. You are right, they are so easy and everyone enjoys them.
Maria
Yes, these Mozzarella Balls are always one of the first appetizers to disappear… I, for one, am guilty of sneaking a few before the guests arrive 🙂 Thanks so much for stopping by Karen ♥
Val
This is one of my favorite cheeses, can’t wait to try this. Thanks for sharing Maria!
Maria
My pleasure Val 🙂 These Marinated Mozzarella Balls will make the perfect appetizer for the big game. Thanks for stopping by ♥
Bruna Letich
Ciao Bella,I must say that I too am a big fan of cookbooks, I must have over 200 being a commercial cook for over 40 yrs I certainly needed sometimes, LOL..Going back to the marinated mozzarella balls,I add homemade sundried tomato pesto to them & let them stand for several hrs..They turn out delicious..Ciao del Australia
Maria
Oh, you must have a wealth of information! Thanks so much for taking the time to share… sounds delicious!