I’m sharing my Marinated Mozzarella Balls recipe as an easy edible gift or party appetizer featuring bocconcini in a simple herb infused olive oil that hides one clever flavor trick.

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I started making these marinated mozzarella balls when I needed a last minute edible gift that actually looked fancy. I use bocconcini and a few garlic cloves so the bite is bright, salty and a little sneaky.

People always ask if I bought them, and when I say no they get that suspiciously impressed look. This kind of Marinated Bocconcini has a way of disappearing fast.

These Marinated Mozzarella Balls make great appetizers but they also travel well, you can pack them up and watch them vanish at parties. Try one and tell me what you think, odds are you’ll remake them.

Ingredients

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Bocconcini: Soft mozzarella balls, high in protein and calcium, mild, creamy, not too salty
Extra virgin olive oil: Rich in healthy fats and antioxidants, gives silkiness and keeps cheese moist
Sun dried tomatoes: Concentrated tomato flavor, sweet tangy bite, adds fiber and umami depth
Garlic: Pungent, boosts savory flavor, has immune friendly compounds, not overpowering if sliced
Capers: Salty briny pops, low calorie, give bright acidic lift and texture contrast
Basil: Fresh herb, aromatic, adds peppery sweet notes and color, its low calorie
Lemon zest and juice: Zest oils add fragrance, juice gives bright acidity and balances richness

Ingredient Quantities

1 pound bocconcini (small mozzarella balls)

1 1/4 cups extra virgin olive oil

3 garlic cloves, peeled

1/3 cup sun dried tomatoes packed in oil, chopped

1/4 cup fresh basil leaves, torn or roughly chopped

2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)

2 tablespoons capers, drained

1 teaspoon red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon lemon zest

1 tablespoon lemon juice

2 bay leaves (optional)

How to Make this

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1. Sterilize a wide mouth jar or container big enough for 1 pound bocconcini by washing hot with soap then pouring boiling water over it, set aside to drain.

2. Drain the bocconcini well and pat dry with paper towels; poke a few tiny holes in some balls with a toothpick so they soak up more flavor.

3. In a small saucepan combine 1 1/4 cups extra virgin olive oil, 3 peeled garlic cloves, and 1/3 cup sun dried tomatoes packed in oil chopped; warm over very low heat just until you smell the garlic and tomatoes, about 2 to 3 minutes, dont let it simmer.

4. Remove the oil from heat and let it cool to room temperature so the cheese wont get cooked.

5. Into the cooled oil stir 1/4 cup torn fresh basil, 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano, 2 tablespoons drained capers, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, and 1 tablespoon lemon juice; toss in 2 bay leaves if you want them.

6. Put the bocconcini in the jar, pour the oil and all the mix over top making sure every ball is submerged; press down gently or add a small clean weight to keep them covered.

7. Seal the jar and refrigerate at least 24 hours, preferably 48, turning the jar once or twice so flavors distribute; its fine to let them sit up to 3 days for stronger flavor.

8. Before serving bring the jar to room temperature for 30 to 60 minutes so the oil loosens and flavors bloom; serve with crusty bread or toothpicks and the chopped tomatoes and herbs from the jar.

9. Keep refrigerated and eat within 5 days; always use a clean utensil when removing cheese to avoid contamination.

Equipment Needed

1. Wide-mouth jar or container (big enough for 1 lb bocconcini), sterilized
2. Small saucepan for warming the oil, garlic and sun dried tomatoes
3. Measuring cups and measuring spoons (1 1/4 cup, tablespoons, teaspoons)
4. Colander plus a large bowl for draining the bocconcini
5. Paper towels and toothpicks (pat dry and poke a few holes)
6. Sharp knife and cutting board for chopping tomatoes, herbs and zest
7. Ladle or funnel and tongs or a slotted spoon to transfer cheese and pour oil without spills
8. Small clean weight or a sanitized small jar/clean glass to keep the balls submerged in oil

FAQ

Q: How long will the marinated mozzarella keep in the fridge? A: Keep it refrigerated in an airtight jar with the cheese fully covered by oil, and use within 5 to 7 days. Because garlic and sun dried tomatoes in oil can encourage bacterial growth, do not store this at room temperature. If it smells off, cloudy, or looks weird, toss it.

Q: Can I leave the jar out on the counter while serving? A: No, not for long. Take it out 15 to 30 minutes before serving so the oil isn’t too cold, but don’t leave it sitting more than 2 hours. For safety, return leftovers to the fridge right away.

Q: Can I use bigger mozzarella balls or other cheeses? A: Yes, you can halve larger bocconcini or use small slices of fresh mozzarella. Don’t use burrata because it will fall apart, and very soft cheeses won’t hold up well in the oil.

Q: Any good substitutions for the sun dried tomatoes, capers or herbs? A: Sure. Swap sun dried tomatoes for roasted red peppers, chopped olives, or fresh cherry tomatoes if you like. Replace capers with chopped green olives for a briny note. If you don’t have fresh herbs, use 1 teaspoon dried oregano and skip or reduce the basil if you must.

Q: How long should it marinate before eating? A: It’s tasty after just a couple hours, but gives best flavor after 12 to 24 hours in the fridge. If you’re short on time, 30 minutes still adds flavor but not as deep.

Q: What can I do with the leftover flavored oil? A: Use it right away as a salad dressing, for drizzling on grilled veggies, or to toss with pasta. Because it had fresh garlic and tomatoes, keep the oil refrigerated and use within a few days.

Marinated Mozzarella Balls Recipe Substitutions and Variations

Bocconcini (small mozzarella balls)
- Fresh mozzarella ciliegine (almost identical, just a different size)
- Burrata, torn into bite sized pieces (richer and creamier, use right before serving)
- Marinated feta cubes (more tangy and salty, drains a bit differently)
- Small fresh goat cheese logs, crumbled (tangy and soft, great if you like stronger flavor)
Extra virgin olive oil
- Light or regular olive oil (milder flavor, but still olive)
- Avocado oil (neutral, keeps the oil mouthfeel without strong olive notes)
- Grapeseed oil mixed with 2 tbsp EVOO (neutral but add a bit of real olive taste)
- Walnut oil (use sparingly for a nutty twist, not for high heat)
Sun dried tomatoes packed in oil
- Rehydrated dry sun dried tomatoes (soak in hot water or a little wine, then chop)
- Roasted red peppers, finely chopped (sweet and soft, less concentrated tomato flavor)
- Slow roasted cherry tomatoes (fresh, roasted with olive oil until jammy)
- A spoonful of good tomato paste thinned with a little olive oil and chopped fine (for tomato depth)
Capers
- Chopped green olives like Castelvetrano (briny but meatier)
- Capperberries or cornichons, chopped (similar tang and crunch)
- Finely chopped anchovy fillet (for salty, umami punch, use less than capers)
- Lemon zest plus a pinch of flaky salt (adds bright acidity if you dont want brine)

Pro Tips

1. Let the oil cool completely before it meets the cheese or you’ll get soft, gooey bocconcini instead of nice marinated balls. If you rush it the texture changes and it wont be as pleasant.

2. Help the flavors get in by poking, halving or gently pressing a few of the balls, not all of them. Smaller pieces soak up way more flavor, so do a mix of whole and halved ones for variety.

3. Heads up about garlic in oil, dont leave it at room temp for hours. Garlic plus oil can let bacteria grow, so always refrigerate and use within the recommended window, or freeze portions in ice cube trays to keep flavors long term.

4. Make sure every piece stays submerged, use a small sterile weight or extra oil to top up the jar if needed; trapped air makes the cheese go off faster and the exposed pieces wont flavor evenly.

5. Save and reuse the infused oil, it makes awesome dressings, roasted veg or bread dipping, and freeze some if you cant use it fast. Always bring the jar to room temp before serving so the oil loosens and the flavors pop.

Marinated Mozzarella Balls Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Marinated Mozzarella Balls recipe as an easy edible gift or party appetizer featuring bocconcini in a simple herb infused olive oil that hides one clever flavor trick.

Servings

servings

Calories

476

kcal

Equipment: 1. Wide-mouth jar or container (big enough for 1 lb bocconcini), sterilized
2. Small saucepan for warming the oil, garlic and sun dried tomatoes
3. Measuring cups and measuring spoons (1 1/4 cup, tablespoons, teaspoons)
4. Colander plus a large bowl for draining the bocconcini
5. Paper towels and toothpicks (pat dry and poke a few holes)
6. Sharp knife and cutting board for chopping tomatoes, herbs and zest
7. Ladle or funnel and tongs or a slotted spoon to transfer cheese and pour oil without spills
8. Small clean weight or a sanitized small jar/clean glass to keep the balls submerged in oil

Ingredients

1 pound bocconcini (small mozzarella balls)
1 1/4 cups extra virgin olive oil
3 garlic cloves, peeled
1/3 cup sun dried tomatoes packed in oil, chopped
1/4 cup fresh basil leaves, torn or roughly chopped
2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
2 tablespoons capers, drained
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
2 bay leaves (optional)

Directions

Sterilize a wide mouth jar or container big enough for 1 pound bocconcini by washing hot with soap then pouring boiling water over it, set aside to drain.
Drain the bocconcini well and pat dry with paper towels; poke a few tiny holes in some balls with a toothpick so they soak up more flavor.
In a small saucepan combine 1 1/4 cups extra virgin olive oil, 3 peeled garlic cloves, and 1/3 cup sun dried tomatoes packed in oil chopped; warm over very low heat just until you smell the garlic and tomatoes, about 2 to 3 minutes, dont let it simmer.
Remove the oil from heat and let it cool to room temperature so the cheese wont get cooked.
Into the cooled oil stir 1/4 cup torn fresh basil, 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano, 2 tablespoons drained capers, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon lemon zest, and 1 tablespoon lemon juice; toss in 2 bay leaves if you want them.
Put the bocconcini in the jar, pour the oil and all the mix over top making sure every ball is submerged; press down gently or add a small clean weight to keep them covered.
Seal the jar and refrigerate at least 24 hours, preferably 48, turning the jar once or twice so flavors distribute; its fine to let them sit up to 3 days for stronger flavor.
Before serving bring the jar to room temperature for 30 to 60 minutes so the oil loosens and flavors bloom; serve with crusty bread or toothpicks and the chopped tomatoes and herbs from the jar.
Keep refrigerated and eat within 5 days; always use a clean utensil when removing cheese to avoid contamination.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.