Ready ahead and gone in minutes, these marinated mozzarella balls make entertaining feel effortless. Make a jar the night before and you’ve got a festive add-on for holiday grazing boards, plus a flavorful oil you’ll want to save for dipping.
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Holly’s Recipe Highlights
- Flavor: Creamy and cozy with herby flavor, lots of garlic, and just a little kick and tang from vinegar.
- Serving Suggestions: Serve at room temperature on a holiday board or use as a flavorful topping for salads or crostini.
- Easy Gifting: Package in an 8-ounce mason jar, tie with twine, and refrigerate until gifting. Add a label that says “Keep refrigerated and consume within 2 days”.
Choosing the Best Ingredients
- Mozzarella Balls: Use bocconcini or ciliegine (small, cherry-sized balls of fresh mozzarella cheese) for bite-sized pieces. Larger ones can be halved. Try cubed feta or provolone for a fun twist.
- Roasted Red Peppers: Jarred red peppers make it easy since there’s no need to rehydrate. If time permits, try homemade roasted red peppers or sun dried tomatoes. Ot try mixing in olives or artichoke hearts for a Mediterranean vibe.
- Marinade: Extra virgin olive oil adds the richest flavor; use a fresh bottle for the best taste. White or red wine vinegar both work in this recipe, adding a bright pop to the oil and balances the richness.
- Seasonings: Italian seasoning brings a balanced savory flavor. Garlic powder stores better and adds great flavor, but you can use fresh minced garlic.
- Variations: Add red pepper flakes for a hint of spice; adjust to your taste preference. Stir in lemon zest or a touch of balsamic to brighten flavors. Finish with a drizzle of balsamic vinegar or glaze for extra flavor.
How to Make Marinated Mozzarella Balls
- Combine the marinade ingredients (full recipe below).
- Pour it over the mozzarella and let it marinate in the fridge.
Before serving, bring it to room temperature to let the olive oil liquify.
Storage & Leftover Ideas
Store prepared mozzarella balls in an airtight container in the refrigerator for up to 48 hours. Allow them to stand at room temperature for 30 minutes before serving.
Do not freeze, as freezing changes the cheese’s texture and breaks the emulsion of the oil.
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Did you make these marinated mozzarella balls? Leave a rating and comment below.
Equipment
Ingredients
- 8 ounces mozzarella balls bocconcini or ciliegine, drained
- ½ cup olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- ¼ cup diced roasted red peppers or sliced sundried tomatoes
- 1 teaspoon dried parsley
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
Instructions
- Add mozzarella to a 2-cup mason jar or another jar with a tight-fitting lid.
- Combine the olive oil, white wine vinegar, roasted red peppers, parsley, Italian seasoning, garlic, red pepper flakes, and salt in a measuring cup, and pour over the mozzarella.
- Seal lid and shake well to distribute all ingredients.
- Refrigerate immediately and marinate for 24 hours, turning the jar occasionally.
Notes
- Fresh garlic and herbs can be used in place of dried (1 clove of garlic, smashed but kept whole, 1 tablespoon fresh parsley, 1½ teaspoons chopped herbs).
- Fresh herbs and garlic can pose a risk when stored in oil and should always be refrigerated. I recommend storing the oil for a maximum of 48 hours.
- Sliced fresh mozzarella or even cubed pizza mozzarella will work in this recipe.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish, Snack
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