These marinated mozzarella balls, also called marinated bocconcini, are an easy make-ahead Italian appetizer made with olive oil, herbs, and spices.
These marinated mozzarella balls, also known as marinated bocconcini, are one of my go-to easy Italian appetizers to make ahead when entertaining.
Mini mozzarella balls are gently tossed with olive oil, herbs, and spices, then left to marinate until creamy, flavorful, and irresistible. With just 5 minutes of prep and a handful of simple ingredients, this recipe couldn't be easier.
It's the perfect make-ahead appetizer when you want something simple, elegant, and ready to serve with very little effort.
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Quick Overview:
- Prep Time: 5 minutes
- Marinating Time: 7 hours
- Total Time: approximately 7 hours (includes marinating time)
- Yield: Serves 6-8
- Serving Suggestions: Serve these marinated mozzarella balls as part of an antipasto platter with marinated olives, roasted red peppers, and cured meats. They're also great tucked into a salad, spooned onto crostini, or served alongside grilled Italian vegetables and rustic Italian bread. Perfect for entertaining when you want something simple you can prep ahead and forget about until guests arrive.
Ingredient Notes
- Small mozzarella balls: Use any small, fresh mozzarella in water-bocconcini, ciliegine, or pearls all work beautifully.
- Extra-virgin olive oil: A fruity, high-quality olive oil really makes a difference in flavor, especially in a recipe.
- Sun-dried tomatoes: They add a pop of flavor and a beautiful color to the dish.
- Fresh parsley: Italian flat-leaf parsley is best-skip the curly stuff.
- Chives (optional): Adds a subtle, fresh note.
- Chili flakes: Use as much or as little as you like for a hint of heat.
- Dried oregano and thyme: Fresh herbs work well too if you have them on hand.
- Garlic: A simple, classic flavor base.
- Kosher salt and black pepper: To taste-season gently and adjust after marinating.
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.
- Drizzle with balsamic vinegar or glaze for tangy-sweet notes; a sprinkle of red wine vinegar works too.
- Swap in roasted tomatoes for sun-dried tomatoes for a milder, sweeter taste.
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.
FAQ
Store marinated mozzarella balls in the refrigerator, fully submerged in the marinade, using a clean airtight container or large mason jar. For the best texture and flavor, enjoy them within 1-2 days.
The olive oil will naturally solidify in the fridge. That's completely normal. Simply let the container sit at room temperature for about 20-30 minutes before serving so the oil liquefies and coats the mozzarella again, keeping it creamy and flavorful.
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.
Easy Italian Appetizer Recipes
Here are a few simple Italian appetizers that are perfect for entertaining.
Recipe Inspiration
This is an easy appetizer recipe that my mom would prepare, which 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
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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, and again on February 6, 2026 with updated content and photos. Thanks for sharing!
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Miska Knezevic
wondefull!
Maria
Thanks so much Miska!
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!