Marinated Mozzarella Balls

warning: you may finish these in one sitting

Herby, vibrant, and a little bit spicy (go figure), these easy-to-make marinated mozzarella balls are bold in flavor and absolutely delicious. Serve them as an appetizer or enjoy them as a quick snack. They are ready in about 30 minutes and are an absolute crowd-pleaser at any gathering. I know what you may be thinking: why make your own? These mozzarella balls put store-bought ones to shame, with bolder flavor in every bite. Trust me, once you try them, you’ll never go back to store-bought again.

WHAT YOU’LL NEED FOR MARINATED MOZZARELLA BALLS

• Mozzarella Balls – You want to look for ciliegine mozzarella, cherry-sized balls in water. You can also do this with the mozzarella pearls those are just smaller. They will likely be next to pre-marinated balls. Before you consider picking those up, remember why you came to this recipe in the first place: you want bold flavor. Most pre-packaged, pre-marinated balls are lackluster and don’t deliver on flavor. I end up scraping the bottom of the container trying to get herbs and flavoring and end up consuming far more oil than I initially expected. These are not that; they are better.
• Fresh Basil – Fresh only. This recipe is great to make in the summer when the herb is in season; however, I have been able to find basil off-season at some supermarkets.
• Cilantro – If you are one of those people who absolutely despise cilantro because it tastes like soap, feel free to omit this ingredient and add more basil instead. Do not substitute with parsley. Cilantro and parsley are very different despite their similar appearance.
• Thyme – Fresh preferably. You need about 3-4 stems.
• Dried Oregano
• Calabrian Chilies – My favorite ingredient and the method of heat I use most often. The recipe calls for crushed Calabrian chilies, not whole. About 1 tbsp is added, but if you want these to be spicier, feel free to add more. Please note that a substitute for this is not red pepper flakes, Calabiran chilies offers flavor as well as heat.
• Lemon Zest – The zest goes a long way, and since we only want a subtle citrus flavor we will NOT be using the lemon juice. Before you start playing Iron Chef and decide to add the juice to the marinade, don’t. It has been tested; it’s too much acid when combined with the crushed Calabrian chilies, which add a layer of acid on their own. Stick to the zest only.
• Salt –I cannot express enough how important salt is. Chances are you purchased unsalted mozzarella balls, considering that most are. Which means they will need a generous amount added to bring out their flavor. I like to splurge here and use sea salt flakes, my favorite being Maldon.
• Extra Virgin Olive Oil – Another reason to make your own, the oil. Extra virgin olive oil adds another layer of deep fruity flavor. Also who doesn’t love using the oil after all the balls are gone. Most pre-packaged marinated mozzarella balls are in an olive mixture (ie. canola and evoo). so using 100% EVOO is a win in itself.

TOOLS NEEDED

• Air Tight Glass Jar – Whether you are a die hard Mason jar user or prefer Wreck jars you are going to need a glass jar with an airtight seal. Why glass? Anytime you store something for an extended period of time especially submerged in oil you want to be mindful of bacteria. Glass is your safest option.

HOW TO MAKE MARINATED MOZZARELLA BALLS

Prep + Coat the Mozzarella Balls – The fresh mozzarella balls will come in water. Start by draining the excess liquid and patting them lightly with a paper towel. In a bowl, combine the mozzarella balls, the fresh herbs (chopped basil and cilantro, thyme), oregano, lemon zest, Calabrian chilies, and a generous pinch of salt. Toss to coat evenly. This step ensures you consistently season every ball before adding oil. Simply combining everything in the jar might result in some balls not coming into direct contact with certain herbs, so this extra step, which takes merely minutes, is worth the effort.

Add to a Jar + Oil – Add the mozzarella balls to a clean glass jar that you will use for storing. Pour extra virgin olive oil on top until they are completely submerged. The amount of oil is not specified in the recipe because it will vary depending on the size of the jar you use. Although you can enjoy the mozzarella balls right away, they taste best after sitting in the oil for a bit. Place the marinated mozzarella balls in the fridge for a minimum of 30 minutes before enjoying.

HOW TO ENJOY MARINATED MOZZARELLA BALLS

These little herby cheese balls are designed to be eaten as is and can elevate any antipasto or charcuterie board. However, if you are looking for other ways to enjoy them, check out my suggestions below.

SALAD TOPPER

These balls are a perfect addition to a great number of salads. Here is a bit of inspiration:

• Tomato, Basil, Mozzarella
• Panzella
• Roasted / Grilled Vegetable Salad (zucchini, bell pepper, squash)
• Grinder Salad

PASTA

Toss these in your favorite pasta or even pasta salad.

FRY THEM

Coat them in a bit of egg and Italian bread crumbs, then fry or air fry until crispy.

USE THE OIL

Once all the mozzarella balls are gone, don’t throw out the oil! You can enjoy the oil just as you did the cheese Dip some crusty bread into it or use it for an oil-based pasta dish.

STORING/REHEATING

Store marinated mozzarella balls in an airtight container in the refrigerator for up to 5 days. When dishing them out, make sure to use a clean spoon every time to reduce the risk of contaminating the jar with bacteria. Always seal tightly and store in the fridge.

If you used good extra virgin olive oil, you will notice that it solidifies when cold. Simply remove the desired portion from the container and bring it to room temperature before enjoying, which takes approximately 45 minutes.

Looking for another cheesy easy appetizer recipe? Did you know that I also have a Marinated Feta recipe on the site? Check it out; it’s worth a read and a try.